On Thu, 10 Jul 2008 05:27:31 GMT, Wayne Boatwright
> fired up random neurons and synapses to
opine:

>On Wed 09 Jul 2008 10:24:53p, Terry Pulliam Burd told us...

>> OB: Made a batch of apple fritters for the first time this past week.
>> Note to self: fritters are nasty. Do not make again. Ever.
>
>Good grief! What did you do to them? Fritters are usually delicious. How
>were they nasty?

They were a complete grease-a-rama. My mother made these things when I
was a kid and I don't recall them being, essentially, pureed apple
grease blobs. Tasteless, greasy and nasty. I made them from a Food
Network recipe, as I don't have my mother's recipe.

The recipe I followed:

@@@@@ Now You're Cooking! Export Format

Apple Fritters

desserts

1 tablespoon butter
2 tablespoons brown sugar
juice of one lemon
1/4 cup water
2 cups chopped apples
splash apple brandy
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
drizzle cane syrup
confectioners' sugar

Preheat a deep fryer.

In a saucepan, melt the butter. Stir in the brown sugar and cook for
30 seconds to dissolve the sugar. Add the lemon juice, water, apples,
brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until
the apples start to wilt. Remove from the heat and cool completely.
In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled
apple mixture. Stir in the dry ingredients into the liquid mixture.
Blend until the batter is incorporated. Cover the batter, place in the
refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff.
Remove the batter from the refrigerator and blend until smooth. Fold
in the beaten egg white. Using a large spoon, drop the batter into the
hot oil and fry until golden brown, about 3 to 4 minutes. Remove from
the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter and drizzle with cane
syrup. Garnish the fritters with powdered sugar.

Contributor: Food Network


** Exported from Now You're Cooking! v5.83 **

If anyone has a decent recipe for apple fritters that actually *taste
good* please lemmeno.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"