Today is CookingCollegeChick’s first birthday! I cannot believe how much this blog has grown since my very first post, Apple Crisp. It has been an incredible experience that I have throughly enjoyed. I just want to thank everyone for helping me get to this point. I couldn’t have possibly done it without all of your tasting, reading, and commenting. Thank you, thank you, thank you!
In the spirit of my very first post, which had apples, I wanted to make something with apples.
I am a terrible example of a southern cook. You’d think after spending 18 years in Tennessee I would learn a little something about the art of southern cuisine.
Maybe I’d know how to fry a chicken or a catfish. Nope.
I tend to
run away from screaming avoid venison, possum, rabbit, squirrel, or anything else that I find quietly grazing in the meadow.
I prefer my steak grilled, not chicken fried. And I wouldn’t know what to do with okra if it hit me in the face.
I can’t make corn pone and I eat my collard greens sauteed in olive oil with a bit of garlic and lemon, not butter.
Pimento cheese and sweet tea? Yeah, no.
Pork? As my Cousin Vinny would say, “Forgettaboutit”. I actually don’t eat pork at all, so that basically rules out bacon, salt pork, sausage gravy, spiral ham, black eyed peas with fat back… You probably get the point now.
I’m not completely inept though. I can make grits and mush. I’ve made some awesome cobblers and crisps. Pecan Pie? I’ve got it in the bag. And now I can add apple fritters to my sad southern food repertoire.
When I was browsing around for an apple pancake recipe, I came across this recipe from the Pioneer Woman.
I was intrigued to try it, which is surprising since I generally don’t eat fried foods and I don’t like doughnuts (I guess I thought apple fritters and doughnuts may taste similar).
The recipe has you cut the apples into tiny chunks which gives you an excellent batter to apple ratio.
I’m happy to report though, that these were delicious, especially right out of the hot oil and sprinkled with powdered sugar.
The Pioneer Woman also makes a scrumptious looking glaze for her fritters, but my roommate and I are two ravenous college students and the glaze couldn’t wait.
These are the perfect southern breakfast (or dessert) treat. Tennessee doesn’t have to disown me anymore!
One Year Ago: Apple Crisp
Apple Fritters (from the Pioneer Woman)
Makes 8 Servings
- 2 cups All-purpose Flour
- 1/2 cup + 3 Tablespoons Sugar
- 2-1/4 teaspoons Baking Powder
- 1-1/4 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 2 whole Large Eggs, room temperature
- 3/4 cups Milk
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
- 2 whole Granny Smith Apples, Peeled And Diced
- Canola oil, for frying
- Powdered Sugar, for sprinkling
- Whisk flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- In smaller bowl, lightly beat the eggs. Then add the milk, vanilla, and melted butter.
- Pour the wet mixture into the dry mixture and gently fold until just combined. Fold in the apples.
- In a large pot or dutch oven, heat a couple of inches of oil over medium to medium-high heat. The oil is ready when you drop a tiny bit of batter in and it sizzles immediately and rises to the top.
- Drop the teaspoons of dough into the hot oil (the bigger the fritter, the harder it is to cook the inside dough). Sometimes they will flip on their own, but you may also need to flip them using a large spoon. Cook them until the whole fritter is golden brown, about 2 minutes. Watch them because they can burn quickly.
- Remove and drain on a paper towel . Sprinkle with powdered sugar, if desired. Serve hot.