Apple Fritters with Vanilla Sugar
These apple fritters are a sweet end to a Rosh Hashanah feast, while offering a glimpse into Roman Jewish cuisine.
- SERVES
6–8
- COOK
25 minutes
FOR THE VANILLA SUGAR:
- ¾ cup sugar
- 1 vanilla bean, split lengthwise, seeds scraped and pod reserved
FOR THE APPLE FRITTERS:
- 1½ cups all-purpose flour
- 3 Tbsp. sugar
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1½ cups milk
- 4 large Honeycrisp or Granny Smith apples (1½ lb.) apples (1½ lb.), peeled, cored, and sliced into ½-inch thick rings
- Vegetable oil, for frying
STEP 1
Make the vanilla sugar: In a food processor, pulse the sugar and vanilla seeds until combined. Transfer to a jar, bury the reserved pod in it, and cover tightly. (The sugar can be used right away, but it can also be stored at room temperature for up to 1 year.)
STEP 2
Make the apple fritters: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the milk and whisk until smooth.
STEP 3
Into a large skillet, pour the oil to a depth of ½ inch and turn the heat to medium-high. When it’s hot and shimmering, working in batches, dip the apple rings into the batter, let the excess drip off, and carefully slide them into the oil. Fry until golden brown, 2–3 minutes per side. Using tongs or a spider skimmer, transfer to a paper towel-lined plate. Sprinkle with the vanilla sugar and serve immediately. (Reserve the remaining vanilla sugar for another use.)
CLAM FRITTERS WITH SMOKED PAPRIKA AIOLI
Makes about 16 fritters
This recipe is based on one from Craig Claiborne, longtime food editor of the New York Times. He was a great believer in authentic American cooking and in 1976 called this recipe “Americana, pure and simple”.
1 cup flour
1 teaspoon baking soda
2 teaspoons baking powder
2 eggs
1 tablespoon lemon juice
1⁄3 cup clam juice (reserved from clams)
1⁄4 cup milk
1 tablespoon melted butter
Pinch cayenne
2 tablespoons finely chopped fresh parsley
5 dozen cherrystone clams, shucked, drained, and coarsely chopped
Salt and freshly ground black pepper
Vegetable oil for frying
Smoked paprika aioli (recipe follows)
Sift flour, baking soda, and baking powder together in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, and then season with salt and pepper. Mix well.
Add vegetable oil to a heavy, deep skillet, to a depth of 1⁄8″, and heat over medium heat. When the oil is hot (350 degrees) but not smoking, spoon about 2 tablespoons. of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels and serve immediately with aioli.
Smoked Paprika Aioli
Makes about 3/4 cup
4 large poached garlic cloves (see sidebar page xxx)
1 tablespoon or so olive oil
2/3 cup mayonnaise
2 teaspoons smoked paprika or to taste
Drops of lemon juice to taste
Salt and freshly ground pepper to taste
Add all ingredients to a mini food processor and pulse till smooth. Store refrigerated for at least 1 hour to allow flavors to blend before using.
RICOTTA FRITTERS John’s
Makes 20 Fritters
The Italians call these Polpette di Ricotta. They make a delicious appetizer or first course. Be sure to use good whole milk ricotta. My favorite is the cow and sheep milk ricottas from Bellwether Farms www.bellwetherfarms.com. They can also be gently poached without the panko coating for 8 minutes or so. Delicious served with marinara or as a soup dumpling.
2 cup whole milk ricotta (1 16-ounce container)
2 cups dried bread crumbs such as panko, divided
1⁄2 cup grated pecorino
1⁄3 cup grated mozzarella, regular or smoked
1 tablespoon finely chopped parsley
1teaspoon freshly grated lemon zest
A big pinch or two of freshly grated nutmeg
3 egg yolks plus 2 whole eggs lightly beaten
3 ounces thinly sliced prosciutto, finely chopped
Salt and freshly ground pepper to taste
1⁄2 cup flour
Canola oil, for frying
2 cups of your favorite marinara sauce, either homemade or store bought
Stir together ricotta, 1 cup breadcrumbs, pecorino, mozzarella, parsley, lemon zest, nutmeg, egg yolks and prosciutto in a medium bowl. Season with salt and pepper; cover and refrigerate until firm, about 30 minutes. Chilling makes the fritters easier to form and allows the flavors to develop.
Place flour, beaten whole eggs, and remaining cup breadcrumbs into 3 separate shallow dishes; whisk eggs. Using your hands, form chilled mixture into rounded tablespoon balls. Working with 1 ball at a time, dredge in flour, then eggs and then breadcrumbs, shaking off any excess. Transfer to a parchment paper–lined sheet tray.
Pour enough canola oil into a deep 3- or 4-quart saucepan so that it reaches a depth of 1-1/2 inches. Heat over medium-high heat until a deep fry thermometer inserted in the oil registers 350°. Working in batches, fry the ricotta balls, turning occasionally, until golden brown, about 4 minutes. You may need to do in batches. Using a slotted spoon, transfer the balls to a paper towel lined plate. Serve with warm marinara sauce.
Note: If fritters are too soft in the middle for you, place them in a preheated 350-degree oven for a few minutes before serving.
BANANA MANGO FRITTERS
Serves 4
This was a recipe created out of panic one day when we didn’t have a dessert to serve for an unexpected lunch. I’ve served it several times since varying the dipping sauces. Its a great dessert to make for a small group so that you can serve the fritters just as hot and crisp as possible.
32 wonton skins
2 large bananas, peeled and cut into 1/2 inch cubes (16 total)
2 large mangoes, peeled and seeds removed and cut into 1/2 inch cubes (16 total)
vegetable oil for frying
powdered sugar
Orange Caramel Dipping Sauce (recipe follows) or Berry Mustarda Dipping Sauce
Lay out 16 wonton skins on a flat surface and place a cube of banana and mango in the center of each, being sure to leave a border all around. Lightly paint border with water and place remaining 16 skins on top of fruit. Gently but firmly seal edges with the tines of a fork. Place fritters on a parchment or waxed paper lined baking sheet uncovered in refrigerator until ready to fry.
To serve: In a large saucepan or pot, heat 2 inches of oil to 360 degrees. Drop fritters carefully into hot oil and fry until golden brown on both sides. Dust with powdered sugar and serve immediately with Orange Caramel or Berry Mustarda Dipping Sauce.
Orange Caramel Sauce
Makes 1-1/2 cups
1/2 cup heavy cream
3/4 cup fresh orange juice
1-1/4 cups sugar
3/4 cup water
5 tablespoons cold unsalted butter, cut into bits
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons brandy or bourbon (or to taste)
1 teaspoon very finely grated orange zest
In a saucepan, mix the orange juice and cream and heat until just beginning to simmer. Off heat and keep warm.
In a separate pan, combine the sugar and water. Bring to a boil then reduce heat and simmer, washing down any sugar crystals clinging to side of pan with a pastry brush dipped in water. Watch pan carefully, swirling it from time to time until syrup turns golden brown.
Off heat and whisk cream mixture into caramelized sugar. Mixture will bubble dramatically so stir carefully. Whisk in butter by bits until completely combined. Stir in vanilla, salt, brandy and zest.
Store up to a month covered and refrigerated. Serve warm or cold
FRUIT FRITTERS
I love fruit fritters for Sunday morning breakfast as a alternative to pancakes or as the dessert for a simple supper. The secret to good fritters is deep frying them in oil at the proper temperature (350 – 375 degrees). Fry in small batches to maintain the temperature. If you do this, you’ll end up with light, surprisingly grease free fritters. I really recommend investing in a good deep-fry thermometer if you think you’re going to make fritters or other deep-fryed foods very often. If you live in Northern California, try deep frying flowers from the pineapple guava bush – – they’re delicious!
Serves 6 – 8
2 eggs separated
1 cup fruity white wine such as riesling or chenin blanc
1 tablespoon melted butter
1 cup flour
big pinch salt
1 teaspoon grated lemon zest
2 teaspoons sugar
4 cups firm ripe fruits such as peaches, bananas, apples, berries, pineapple, etc. cut in wedges or pieces at least 1/2 inch thick
Garnish: Powdered sugar.
Place the egg yolks, wine, butter, flour, salt, zest and sugar in a blender and blend thoroughly. Pour into a bowl, cover with plastic and allow batter to rest for at least 1 hour. Just before using batter, beat the egg whites until stiff but not dry and fold carefully into batter.
Blot fruit dry and dip into batter. Deep fry a few pieces at a time in oil heated to 360 degrees until brown and crisp. Drain well on paper toweling and keep warm in a 250 degree oven while frying remainder of fruit. Serve warm with a dusting of powder sugar.
John Ash (c) 1994
