The farmer’s market cooking demos are winding down, as is the harvest season. Still there are piles of apples in boxes at most every table that are pristine and beautiful, waiting for someone talented to come make them into the perfect pie. Underneath those tables, or rolling around on my countertop if I got a little too enthusiastic at the market myself, are the not-so-pretty apples, usually called “seconds.” If you ask the sales person nicely, they are usually cheaper and perfect for recipes that don’t require the fruit to be at the height of their beauty, like applesauce, apple butter, or apple fritters.
These are too easy to make – dangerously easy in that, “Hey let’s have some apple fritters!” kind of way. Not safe in the “When is the country fair coming back so I can get an apple fritter?” kind of way. You’ve been warned! Now, have at them!
Buttermilk Apple Fritters
1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
2 cups flour
1 teaspoon baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups finely diced tart apples
Vegetable oil for frying
In a large bowl, whisk together the buttermilk, egg yolks, sugar and salt. In a separate bowl, stir together flour, baking powder, cinnamon, and nutmeg, then stir into buttermilk mixture until just combined. In another bowl, beat egg whites until they hold stiff peaks, then fold egg whites and chopped apple into buttermilk and flour mixture.
Heat 1” oil in heavy pan to 375º, then drop batter by tablespoonfuls into hot oil. Cook until golden brown, then roll over and cook the other side until golden also. Remove from pan, let drain on paper towels, then roll in sugar and serve immediately.