Our FRiend, nopardons, submits a recipe for Apple Fritters (with further comments on how to revise for Corn Fritters, after our back-and-forth over using canned corn or fresh :-):
Apple Fritters chez Nopardons
Peel and core 3 or 4 apples ( red delicious works well and what my family has always used ) and chop them up into medium or slightly larger piecs and squeeze a bit of lemon juice on them to keep them from browning.
Fritter batter:
1 cup of flour
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 egg
2/3 cups of milk
1/4 teaspoon of cinnamon
Mix all dry ingredients together and then add the beaten
egg and milk slowly, to combine the ingredients.
When the mixture is smooth, add the chopped apples, mixing thoroughly.
Drop teaspoon full of the mixture into already heated vegetable oil and fry until golden brown, turning them with a slotted spoon, so all surfaces get cooked.
Remove the fritters from the oil and drain on a paper towel. Sprinkle heavily with powdered sugar.
Some people do this with apple rings, but we’ve never done that.
For Corn Fritters, Nopardons continues:
“It calls for the corn to be boiled and then the kernels removed from the cob.
“I distinctly remember my mother draining the can of corn ( Delmonte ! ) into the fritter mixture.
“You can use the fritter recipe I sent, but add a bit more baking powder, 1 teaspoon of melted butter, a bit more salt than what was called for, a bit of pepper ( if desired ) and a small can ( or the medium sized one, if you want a lot of corn ) and fry up in veggie oil. I use Crisco and I fry my fritters in a large frying pan.
“My family always served the corn fritters with maple syrup, NOT powdered sugar.
“I love baked apples but I assume that everyone on the thread knows how to make them. :-)”.
Nopardons has requested that I remind you to be sure to drain the corn, before adding to the corn fritter recipe, if you’re using canned corn.
I’m sure most assumed that - but she’s very precise and specific, like that; and regrets the omission of the point :-)