Apple fritter season is here!
We’ve got a great crop of apples coming in from City Orchard this season and now is as good a time as any to thank YOU, all of you, who support our work to provide among other things, fresh fruits and vegetables to our Food Program clients.
The following apple fritter recipe is compliments of Martin, one of our amazing urban agriculture staff members, and avid farmer and chef.
1 1/2 cups flour (*2 1/2 cups for doughy variety)
2 cups coconut milk
1 tablespoon vanilla
1 tablespoon nutmeg
1 tablespoon maple syrup
2 teaspoons baking powder
Batter skinless apple slices, with above mixture, and fry in high heat peanut oil till golden brown and crunchy on the outside and lusciously soft on the inside (2 minutes each side). Pat off excess oil.
Dust with confectioners/powdered sugar and drizzle with lemon juice (optional). Serve warm. ENJOY!
The traditional southern version is far more bready/doughy, but I prefer a bit crunch with my thin crust “sweet/tart” green apples.