Apple fritters are a really old dish that has been made in England - and probably also Scotland and Wales - since the fourteenth century at least. They exist in a number of cookbooks. In some, they are chopped up and mixed with batter into little pancake-like dollops and fried. And in others, they're simply cored, sliced and dipped in a simple batter before being dredged with sugar.
This is a wonderful way to use up old apples, if you have a few stray ones at the bottom of the fruit bowl. I left the skin on, but you could peel them if you like. A great little dessert that tastes just like Medieval times! Hope you love it.
Easy Apple Fritters
Serves 2
Ingredients
1 large eating apple
deep-frying fat - lard does leave a slight 'porky'- taste, so you could use cooking oil if you prefer
2 heaped tablespoons plain flour
Approx. 3-4 tablespoons cider, sparkling water or ale
half teaspoon ground cinnamon
icing sugar and more ground cinnamon, to serve
Method
First, wash and core the apples and then cut into chunky slices. You'd want a couple of slices each. If you're using small apples, for two people use two of them.
Heat the cooking fat or oil in a large saucepan (when you drop in the fritters it tends to bubble up so make sure you have room at the top). Meanwhile, spoon the flour out into a small bowl and add your chosen liquid until the batter is the consistency of thick cream. Whisk together, adding the cinnamon until combined.
Test the fat is hot by dropping in a small lump of the batter. If it sizzles gently and turns golden brown it's ready. Dip the apple slices into the batter and drop carefully into the fat. When one side is golden turn them over with a spoon or spatula and allow to cook for a total of around 2-3 minutes.
Drain on kitchen paper and place onto a serving plate, sprinkling over some icing sugar, and extra cinnamon, over the top.
You might also like: A Tudor Potage of Cherries, Tudor-Inspired Strawberry and White Wine Jam and Tudor Tartes of Cheese.
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