apple fritters {food matters project}

Ah, the fritter. This is a culinary feat I have only recently embraced. It involved a number of things I aspire to possess, namely patience and perseverance.

Patience is a really hard one for me. For some reason placing a dollop of amorphous batter into a steaming hot pan of oil and just leaving it there doesn't sit well with the fabric of my being. I need to shake it, agitate it, flip it. But I am learning to let it be and do its thing.

This week at the Food Matters Project we were dealt a wild card. They came out nicely crisp and subtlety sweet. The perfect breakfast treat.

Apple Fritters, minimally adapted from the Food Matters Cookbook by Mark Bittman {page 581}
Serves 2

2 apples, cored, peeled and grated
1 egg, slightly beaten
1 tablespoon sugar
1 teaspoon cinnamon
Pinch of salt
1/8 cup white whole wheat flour
Vegetable oil for frying

1. Squeeze apples dry with a paper towel and place in a large bowl. Add egg, sugar, cinnamon, salt, and flour; mix well.

2. Put about 1/4 inch of oil in a large frying pan over medium-high heat. When hot {when water sprayed into it sputters}, drop spoonfuls of the apple mixture in the oil and spread them out a bit. Work in batches to avoid overcrowding. Cook, turning once, until golden on both sides and cooked through {to aid you in figuring out if the bottom of the fritter is browned you can lift one edge and take a peek}, about 5 minutes. Drain fritters on a paper towel. Serve warm.