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Dave Smith[_1_]

On 13/08/2013 5:29 PM, wrote:
> On Tue, 13 Aug 2013 15:33:12 -0400, Dave Smith
> > wrote:
>
>> On 13/08/2013 6:58 AM, wrote:
>>
>>>
>>> They look yummy, my mother made great apple fritters but you needed to
>>> eat them right from the stove for full deliciousness.
>>>
>>>
>>
>>
>>
>> Oven????
>
> No she fried them in a pan with oil, on the stove.
>
>> I used to make apple fritters at least once a year. It was a bit of a
>> tradition. Peel, core and slice apples, dip them into batter and deep
>> fry. Eat them warm with a sprinkle of cinnamon sugar and some maple syrup.
>>
>>
>> They used to sell them at Pioneer Days every October in a local village.
>> One of the local church ladies organization would be selling them and
>> they were delicious. You usually had to wait 5 minutes or so and would
>> get a batch fresh out of the fryer.... and they were fried in a pot of
>> oil over a fire.
>>
>> A few years ago we were at a similar type of even in another town and I
>> spotted the apple fritter site. There was long line. I waited 45 minute
>> to get them and I was really looking forward to them. Good fritters are
>> worth waiting that long for. I bought an order for each of us instead of
>> splitting one order. Major mistake... major letdown. They were horrible
>> There were not batter dipped rings. They were balls of a very dense
>> dough with little bits of apple. They were like rubber balls, in taste
>> and texture.
>
> No, her's were apple rings in batter. Always wound up burning my
> tongue.
>

It's almost worth it. They are at they best somewhere between burning
your mouth and cool enough not to.