Ruby Dee’s Apple FrittersMar 10th, 2012 | By Cecilia | Category: baking and desserts, blog, cook something
They say an apple a day keeps the doctor away, but what if those apples are inside a luscious batter and fried to a golden delicious perfection?
Prepared like that– you won’t be able to keep anyone away.
That’s how singer-songwriter, author, and cook Ruby Dee Phillipa served up a Fuji apple when I stopped by her South Austin home for a visit in early 2012, just after publication of her cookbook Ruby’s Juke Joint Americana Cookbook, published by Bando Press.
Ruby says childhood memories and “apples about to turn” inspired the easy-to-make fritter recipe. Growing up in Northern California, fall and winter meant enjoying a wide variety of apple-involved edibles. For the kids it often meant enjoying fritters and other baked goods.
For the adults it often meant enjoying getting baked on hard cider.
When confronted with the prospect of several fading fruits (wasting food is not an option where Ruby is concerned), she remembered the delectable apple-inspired treats of her past and developed the following recipe that takes advantage of their flavor and texture that tastes like more.
- 1 cup fresh apple, peeled and small dice
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- Dash of cinnamon
- 1/3 cup milk
- 1 egg, slightly beaten
- cooking oil
- Peel, core and dice apple and set aside.
- In a large bowl, whisk together flour, sugar, salt, baking powder and cinnamon.
- Create a well in the center of the dry ingredients and add the milk and egg.
- Mix thoroughly.
- Fold in the apples and coat thoroughly.
- Fill a large, heavy skillet with 1/4 to 1/2-inch of cooking oil, and place over medium high heat.
- Once the oil begins to shimmer, drop heaping tablespoons of the batter into the hot oil; do not crowd the pan.
- When the batter begins to turn brown around the edges, carefully turn over the fritters and cook the other side.
- When cooked through, remove from pan and place on a paper towel to drain some of the oil.
- Serve hot or warm with a drizzle of honey, agave or maple syrup.