"Something Sweet", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from our featured chef's recipes, Yotam Ottolenghi, until September. Since we are having a two-week school holiday break, I have been making some snacks on some afternoons and have chosen YO's apple fritters for one of our afternoons tea-time munch.
According to YO, the recipe was obtained from Yammi's (his partner) friend's mother. And just like he says, this is sweet, sour and comforting.
I've made only half a recipe for the sugar and cinnamon mixture, and it actually is enough for one full recipe of the fritters, with a couple of tablespoons left of the cinnamon-sugar mixture.
Lovely fritters. They may look very sweet with all the sugar coating on the outside, but these are not overly sweet at all, because there is no sugar in the batter. The cinnamon-sugar coating on the outside is very fragrant and with just the right amount of sweetness, with the slight sourness from the apples and sweet sultanas. These fritters are a total winner with the kids! And me too! My son, after munching on the first fritters, asked me, "Where's the tea? This is very nice with a cup of tea"!!! OK, son, one pot of hot tea coming right up! And he's right, this is wonderful with a cup of warm tea!
I'm sharing this with :
Yolanda's Apple Fritters
(source from here, Yotam Ottolenghi)
1 large egg
1/2 cup milk (used in total 1 cup)
2 eating apples, peeled and chopped
a handful of sultanas, about 40gm
1 teaspoon ground fennel seeds
grated zest of 1 lemon
1 tsp vanilla essence
1 tsp baking powder (used in total 1-1/2 tsp)
2 cups plain flour
Mix in a plate :
1 cup caster sugar (used 1/2 cup)
1 tbsp ground cinnamon (used 1/2 tbsp)
vegetable oil for deep-frying
In a bowl, mix all the ingredients well, apart from the sugar and cinnamon and set aside for 20 minutes. In a separate flat plate, mix the sugar and cinnamon.
Heat the vegetable oil well. When hot, use two spoons to drop dollops of the mix into the hot oil, turning them frequently, until golden. Lift the fritters from the oil onto kitchen paper. While they are still hot, roll them in the sugar and cinnamon mix. Eat at once.