Until a few days ago, I was an apple fritter virgin. Seriously, I'd never tasted one, always pointing to Boston creme or glazed donuts at the donut shop. But looking to turn my surplus of new crop apples into something yummy, I decided to try my hand at these treats. I was delighted to discover how easy and delicious they are -- the gratification is nearly instant!
These are old-fashioned, modest fritters. There is but one tablespoon of sugar in the entire recipe; the sweetness is derived from the apples.
The DH, an apple fritter lover from way back, prefers the supersized and frosted apple fritters that gained popularity in America along with so many "over the top" versions of almost everything. (Note: you can make these larger and frost them, but I wanted to prepare the recipe in the spirit in which it was intended.)
This is a very simple c. 1940s recipe, part of a collection I purchased at a stoop sale in Park Slope. It uses ingredients you probably already have (see the mis en place below) and take just minutes to prepare.
Mix the ingredients together in a single bowl.
Add the sliced apples.
Mix them in thoroughly. It will seem like there's not enough batter to cover the apples (there is) but that's the point -- the apples are the stars in this confection.
Drop by tablespoon into hot vegetable or canola oil, turning a few times until the fritters are golden brown.
Drain on paper towels...
...and, using a sieve, sprinkle them with confectioner's sugar.
The Executive Record and Travel Guide in which the recipe author (Grace Johnson, a woman who lived on 10th Street) recorded all of her recipes. You can read the story of Grace and her neighbor Jackie, who hosted the stoop sale, here.
The original recipe. Below the image, I've written out the steps more clearly.