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Monday, March 24, 2008

Apple Fritters with Espresso Caramel Whipped Cream

Beautiful Apple Framed Tile

Apple fritters are easy to make, yet taste like you spent hours slaving away. Buy a firm, juicy, tart apple, and these will turn out well. They're deep-fried in hot oil, so they're not exactly calorie-free, but a treat now and then never hurt anyone. They're like a donot, only better. Your mix should look like a slightly thick pancake batter before you add the apples, so if it looks too thin, add more flour. You can serve them with or without the Espresso Caramel Cream. (Recipe directly beneath the one for apple fritters) Enjoy.

Apple Fritters

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 tsp cinnamon
1 egg, beaten
1/2 to 3/4 cup milk
2 apples, cored but not peeled, finely chopped

Preheat deep fryer or heat at least two inches of oil in a wide pan on stove on Medium High.

Mix all dry ingredients (except apples), then add beaten egg and enough milk to make a batter slightly thicker than a pancake batter. Adjust flour or add more milk as needed. Add chopped apples and drop by tablespoon into hot oil, turning over with long spatula or fork as it browns. It will be dark brown and an odd shape as it cooks, and it will puff up a lot. Drain on paper towels and top with espresso caramel cream.

Espresso Caramel Cream

1 cup whipped cream (you can use cool whip if you want, but whipped cream is better)
1/2 tsp espresso powder or 1 tsp instant coffee
1 tablespoon caramel

Fold together all ingredients. Cover and store in refrigerator until needed.

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