There was an excess apple crop in the Pacific Northwest this year, so the grocery store had a lot of variety of apples to choose from.  And they were selling them at excellent prices.  I took advantage of the good deals and new varieties we tried to some new things with apples.

The following recipe for Apple Fritter Rings tastes the best freshly cooked, if you want the crispiest coating on it.  I found that the apples took on a bit of a different flavor when left in the refrigerator overnight.  I actually liked the flavor better the next day, even though the outside lost it’s crisp texture overnight.

 

APPLE RING FRITTERS

1 cup sifted flour

1 1/2 teaspoons baking POWDER

2 Tablespoons granulated sugar

1/2 teaspoon salt

3/4 cup milk

1 egg

4 large apples

shortening for frying

sugar and cinnamon

 

Sift dry ingredients.  Add milk and egg.  Beat well.  Peel and core apples and slice in rings about 1/4 inch thick.  Dip rings in batter and drop into the skillet containing 1/2 inch hot melted shortening.  Fry until golden brown on both sides.  Drain on paper towel.  Mix sugar and cinnamon together and sprinkle over fritters.

Makes 16 to 20

This recipe comes from the electronic copy of an antique book I have  called Pennsylvania Dutch Cooking.  When it was formatted for Kindle, they failed to include the

copyright date, so I’m not sure exactly how old this book is and have not yet been able to track down one in a different format to check the date.  Based on the way the book was written – words used, measurements of ingredients, and type of ingredients, I figure that this book was written in the early 20th century – perhaps between 1900 and 1920.  But no matter when the book was written, each recipe that I’ve tried from it has been great, and these Apple Ring Fritters made a nice dessert.  They would also be good for breakfast.