Tuesday, April 28, 2009
As Promised (a day late)
Leave It To A Southerner To Totally Ruin The Nutritional Value Of An Apple
I was talking to one of my parent’s neighbors this morning about her wonderful fried apple pies I grew up loving so much. One of my favorite childhood memories is the heavenly scent of Mrs. C’s fried apple pies making its way two doors down to our house on a breezy day. Being the foodie I am and always have been, I never failed to come up with a clever excuse to go for a visit when my nose became aware it was “fried apple pie day” at Mrs. C’s house. Which wasn’t hard to do, seeing how her daughter was (and still is) one of my best friends.
Mrs. C said she made Paula Deen’s apple fritters recipe one day last week and knew I’d love them as much as I love fried apple pies. Bless her little heart - she was so right. Here’s the recipe:
Recipe by Paula Deen, 2008
Prep Time:10 min
Cook Time: 8 min
Serves: about 20 fritters
2 tablespoons oil (or as much as it takes to cover the bottom of your skillet)
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional
Note: although the recipe doesn’t call for it, I took it upon myself to add some vanilla flavoring to the batter. Granny Smith apples are very tart in this recipe; use a sweeter apple if you dislike the tart ones.
Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkle with powdered sugar, if desired. Serve warm.
Two hours later, not even a measly crumb remains, but the scent of battered apples fried in a cast iron skillet is still lingering in the air. Stephen is most certainly his mother’s son. What I didn’t eat, he finished off with a glass of milk as soon as he got off the bus today. These are the simple things I want to remember and cling to -- which is why I journal such occasions. Yes, to share a recipe with my fellow foodies, but also to share a moment and a memory.
I hope those of you who decide to try this recipe will enjoy them as much as Stephen and I have today.