[Sca-cooks] apple fritters at Pennsic

[Euriol of Lothian]

The first part of of the recipe I used for this dish described an applesauce 
being made. However, the apple was cooked by baking, as opposed to being cooked 
in a pot (I am unable to get to my notes, since I'm at work). I know the flavor 
profile will be different. But for my own ease for a event with an all day side 
board on a small field kitchen, I choose to use the commercial applesauce. I do 
intend to try making the applesauce as described... I think it will be nice with 
the fall harvest of apples.

 Euriol



----- Original Message ----
From: Gretchen Beck <grm at andrew.cmu.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, September 2, 2010 10:35:21 AM
Subject: Re: [Sca-cooks] apple fritters at Pennsic



--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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