2 c. self-rising flour
1/4 c. dark brown sugar, packed
1/2 tsp. salt
1 c. buttermilk
3 large eggs
4 apples (We went with Granny Smiths, ‘cause you know… they’re the pie staple)
1 tbsp. lemon juice, fresh
1 1/2 c. white sugar, granulated
1 tbsp. cinnamon, ground
1 tsp. Chipotle chile powder
4c. light oil (for frying)
First prepare the batter:
To prepare your fritter batter, place the flour, brown sugar and salt in a large bowl. Stir in the eggs, buttermilk and lemon juice, mixing just until you have a uniform batter.
Peel the apples and shred them and fold them into your batter.
Meanwhile, heat your oil in a large, heavy-bottomed pan. Watch the temperature of your oil or you will burn your fritters quickly, test the oil with some sacrificial fritters (it’s for the greater good, they will understand) Use a greased tablespoon to slide your fritter balls into the oil, each fritter should take about 2 minutes per side. Once they have turned golden-brown you know they are done. As soon as they have cooked, remove them to paper towels to drain and cool slightly.
Meanwhile, mix the white sugar, cinnamon and chile powder in a small bowl. As soon as the fritters are cool enough to handle, toss them in the chile sugar and serve. Hint: Over Vanilla Bean Ice Cream.
YIELD: approximately 25 fritters