Greek Style Apple Fritters

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

10 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• FRITTERS
• 2 cups All-purpose Flour
• 1/2 cup Sugar
• 3 Tablespoons Sugar
• 2-1/4 teaspoons Baking Powder
• 1-1/4 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 2 whole Large Eggs
• 3/4 cups Whole Milk
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Melted Butter
• 2 whole Granny Smith Apples, Peeled And Diced
• Powdered Sugar (optional, For Dusting)
• GLAZE (optional)
• 1-1/2 cup Powdered Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Vanilla
• 1/4 cup Milk

INSTRUCTIONS

In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.

Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!

Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.

Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.

Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).

Serve warm!

**May be heated up the next day in a 350 degree oven for 8 minutes.

___________________________________

Step by Step Instructions 

Here’s what you need: apples, flour, cinnamon, sugar, whole milk, butter, baking powder, salt, vanilla, and eggs.

Before you begin, add a couple of inches of canola oil to a pot or dutch oven, and heat it over medium to medium-low heat.

 
In a bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

 
 
Whisk them together to combine.

 
 
Peel two or three apples…

 
 
Then slice them…

 
 
And dice them. Keep the chunks on the small side so the apples have a chance to cook.

 
 
In a separate bowl, crack two eggs…

 
 
Beat them with a fork…

 
 
Add the vanilla…

 
 
And mix it together.

 
 
Pour the egg mixture and the milk into the dry ingredients…

 
 
And fold it together gently, until it’s not quite combined.

 
 
Next, add 2 to 3 tablespoons melted butter…

 
 
And the apples…

 
 
And fold together gently. It’s ready to go! If the batter doesn’t look chunky enough, by all means add more apples. You want the apples to shine through!

 
 
Now, to test the oil, I drop a tiny bit of batter into the oil. If it sizzles and rises to the top immediately, the oil is ready. If it immediately browns and starts to burn, however, you need to decrease the heat a bit!

 
 
Aww. What a cute little test fritter.

I wonder…does the test fritter even know that it’s just a test fritter?

I know I’m not going to be the one to tell him after all he’s gone through.

 
To make neat, round fritters, I use this little number.

I love these scoops, and they come in pretty much every size under the sun. They’re handy for so many different things!

 
Scoop…

 
 
Drop…

 
 
And it rises to the top and immediately begins browning. But not violently browning…just slow and steady.

 
 
This one actually flipped over on its own. It happens sometimes.

 
 
And a little under two minutes later, I took it out. You have to watch the fritters the whole time, just to make sure they don’t burn.

Now, the round shape above is cute and neat and all, but if the balls are too big, the batter in the very center will still be runny by the time you have to remove them from the oil. So make sure you don’t scoop too much batter at a time. Keep them small!

 
 
Another option is to use a regular teaspoon…

 
 
And drop them in.

 
 
Or, if you like more wacky shapes and more surface area, drag the spoon as you’re dropping the batter into the oil. This results in a flatter fritter.

Flatter fritter. Say that ten times.

 
 
Remove the fritters from the oil and let them drain on a paper towel.

 
 
They should be crispy, crispy, crispy!

 
 
My favorite thing to do is immediately dunk the fritters, coating them thoroughly, in the simple glaze I use to coat my Homemade Glazed Doughnuts. I think it somehow anchors in the wonderful flavor and texture of the fritters, and gives them more of a doughnut quality.

 
 
But an easier/quicker approach, of course…

 
 
Is a very generous dusting of powdered sugar. Yum!

 
 

 
 
Mmmm. Perfect! The fritter is done all the way through, and there’s plenty of apple in there to make it extra delicious.

Do NOT skeemp on zee apples!

 
 
And don’t skimp on the fritters! Make a ton—you can heat them up the next morning in a 350-degree oven for 8 to 10 minutes, and they’re totally delicious…maybe even more so.

Enjoy!

Zucchini and Feta Fritters

 

These plump, pan-fried fritters are perfect for early fall, when fresh zucchini is in abundance. Serve warm or at room temperature.

 

Equipment

• Colander
• Large Bowl
• Spatula
• Large Baking Sheet
• Paper Towels
• Large, Heavy Skillet
• Spoon
• Slotted Spoon or Spatula

 

 Ingredients

• 3 medium zucchini, coarsely grated (4 cups)
• 4 large eggs, beaten
• ½ cups plus 2 Tbsp. all-purpose flour
• 3 medium scallions, finely chopped (⅓ cup
• ¼ cup finely chopped fresh dill
• 2 large garlic cloves, minced (1 tsp.)
• 1 tsp. ground coriander
• ½ tsp. sweet paprika
• Freshly ground black pepper
• 5 oz. Greek feta, crumbled (1 cup)
• Olive oil or sunflower oil, for frying
• Greek plain yogurt, for serving
• Lemon wedges, for serving

 

 Instructions

1. Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and let rest to drain the liquid for 30 minutes. Then use your hands to squeeze out and discard any remaining liquid.
2. In a large bowl, add the zucchini, eggs, flour, scallions, garlic, dill, coriander, and paprika, and mix well with a spatula. Add ½ teaspoon salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much.
3. Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. In a large, heavy skillet over medium-high heat, add enough oil to reach ¼ inch up the sides. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total.
4. Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.

Ψαροκροκέτες

Μια πολύ εύκολη συνταγή για πεντανόστιμες ψαροκροκέτες με μπακαλιάρο και πατάτες. Απολαύστε τες ως ορεκτικό, μεζέ ή κυρίως πιάτο με μια μεγάλη πράσινη σαλάτα.

Υλικά συνταγής

• 250 γρ. φιλέτο μπακαλιάρου 
• 150 γρ. πατάτες 
• 1 σκόρδο
• 1 αυγό [χωριστά το ασπράδι και ο κρόκος] 
• 3 κ.σ. μαϊντανό ψιλοκομμένο
• ελαιόλαδο
• αλάτι πιπέρι

Εκτέλεση συνταγής

1. Καθαρίζετε τις πατάτες, τις κόβετε σε κομμάτια και τις βράζετε για 20 λ περίπου σε βραστό αλατισμένο νερό που απλώς να σκεπάζουν τις πατάτες. Στα 10 λ βρασμού προσθέτετε και το μπακαλιάρο τον οποίο έχετε κόψει και αυτόν σε κομματάκια και τον βράζετε μαζί με τις πατάτες για 10 λ. 
2. Σουρώνετε καλά τις πατάτες και το μπακαλιάρο και τα βάζετε σε μπλέντερ. Προσθέτετε το κρόκο αυγού, το σκόρδο, λίγο αλάτι [κατόπιν δοκιμής] και πιπέρι και χτυπήστε τα μέχρι να έχετε μια ομοιογενή μάζα. 
3. Ρίχνετε το μείγμα σε μπολ, προσθέτετε και το μαϊντανό και ανακατεύετε να ενσωματωθεί. Σκεπάζετε με μεμβράνη το μπολ και βάζετε το μείγμα στο ψυγείο να παγώσει για 2 τουλάχιστον ώρες [ιδανικά και από τη προηγούμενη ημέρα].
4. Χτυπάτε καλά το ασπράδι με αυγογδάρτη. Αλείφετε τα χέρια σας με λίγο χτυπημένο ασπράδι παίρνετε λίγο μείγμα και πλάθετε τις κροκέτες δίνοντάς τους ένα λεπτό και επιμήκη σχήμα. Τηγανίζετε σε ελαιόλαδο σε μέτρια θερμοκρασία, μέχρι να ροδοκοκκινίσουν απ” όλες τις πλευρές και να γίνουν τραγανές οι κροκέτες.