Sunday, October 28, 2012

Dutch Apple Fritters

It's the apple picking season in Upstate New York, and although the apple crop was not as good as usual due to the drought the region suffered during last summer, you can still find your favorite varieties in the supermarket or at farmer's markets during many a weekend.

Try using tart Granny Smith apples for the recipe below from Grandma VandenBergh's old Dutch cookbook:

Granny Smith Apples
Dutch Apple Fritters

- 125 grams (1  1/4 cups) whole wheat flour
- 2 dL. (3/4 cups + 1 tablespoon) carbonated water
- 2 grams (1/4 teaspoon) salt
- cooking oil
- 2 or 3 sour apples

Mix the carbonated water and salt with the flour as quickly as possible, to form a smooth batter.
Core and peel apple; slice into round slices.
Using a long-handled fork, dip the apple slices in the batter and place them in the hot oil.

Sizzling fritters

Fry until crisp and golden brown.
Drain on paper towels and serve warm, sprinkled with powdered sugar.

Fritters are ready to eat!

Take care that the whole process is done as quickly as possible, so that the seltzer water does not become flat, so that the fried dough remains light and fluffy.

 (Are the cored apple slices the origin of our American donuts with holes in the middle? I wonder!)

The next recipe in Grandma VandenBergh's cookbook indicates that you can make the same type of fried "beignets" with a cup of apricots.  In that case, wash the apricots and soak them in water for a couple of hours, then simmer in the same water for about 10 minutes. Drain and coat with granulated sugar before dipping in the batter and frying as for the apple fritters.

The apple recipe is somewhat similar to the Apple Fritter recipe in Grandma Minnie's handwritten notebook. Interesting that both of my grandmothers may have made similar treats for their families. Although the method of preparation was quite different, the result must have been similarly tempting.

Eet smakelijk! Enjoy your meal.

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