[Sca-cooks] apple fritters at Pennsic

Gretchen Beck grm at andrew.cmu.edu
Thu Sep 2 07:35:21 PDT 2010

--On Thursday, September 02, 2010 7:19 AM -0700 Euriol of Lothian
<euriol at yahoo.com> wrote:

> I've made it both with an standard, off the shelf apple sauce and the
> chunky  homemade sauce that was made at Pennsic. I though they both
> worked rather well.  But I also only placed about a tablespoon of batter
> into the oil for each  individual fritter to make sure that it would cook
> thoroughly without getting  overcooked on the outside. The raising agent
> in this batter was yeast, which I  added about an hour before dropping
> the batter into the oil. These definitely  did not look like the large
> apple fritters that I am familiar with at the local  doughnut shop. They
> came out about the size of a ping pong ball.

I've had some luck with apple fritters by grating the apples and mixing the
grated matter in with the batter.

toodles, margaret

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