Exploring Irish Cooking: Apple Fritters

Everyone goes crazy for pumpkin spice everything in the autumn.  Don’t misunderstand – I enjoy pumpkins too.  I love using their innards to make an orzo dish, cookies, or pie.  Of course, I love to roast the seeds.  But if pressed to choose, my favorite autumn flavor comes from apples.

Photo Oct 18, 12 54 24 PM
These apple fritters might not look fancy, but they tasted good! Photo by Grey Catsidhe, 2015.

I took some time this weekend to turn several apples my family picked into jelly.  I decided it was a perfect opportunity to try the apple fritter recipes from the book Irish Traditional Cooking by Darina Allen.  The batter is a simple mixture of flour, salt, egg, and milk.  Allen suggests using a deep fryer, but a frying pan with a layer of oil works as well – and it’s what our ancestors would have used*.  My family tries to eat healthy as much as possible, so we don’t do enough frying to validate us purchasing a deep fryer.  I used a wide frying pan.  It was definitely difficult, as the batter stuck to the bottom.  The results weren’t as pretty as they would have been in a deep fryer, but they were tasty!  I added a dusting of confectionary sugar.  The apple fritters tasted like a cross between baked apple and fried dough.  Definitely a nice treat!  As a bonus, all the cooking I did warmed the house up.  Perfect on a snowy, October day…

* The cookbook didn’t specify, but I suspect apple fritters weren’t an ancient treat…  Any thoughts?

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