Oct 30, 2012

Apple fritters

If there is one thing that instantly comes to my mind when I think of Autumn it is certainly apples.

There are so many delicious recipes involving apples, some easier than others. Apple chips, apple cakes, tarts and pies, apple sauce and chutney, apple juice, and so on.
Last week I was trying to come up with a dessert/snack/light breakfast, and let me tell you I found the perfect thing! These apple fritters are so light, yet delicious; they are versatile too: dusted with powdered sugar or with a dollop of whipped cream they make a wonderful dessert, but they are just as good as they are, for a sweet end to breakfast.

APPLE FRITTERS (makes about 12 2-inch round fritters)
  • 1 large apple (Golden), grated
  • 1 tbsp lemon juice
  • 1/4 cup quark or greek yogurt 
  • 2 tbsp milk (omit if using yogurt)
  • 1 egg
  • 1 tbsp Dulcita brown sugar 
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp baking powder 
  • 1/3 cup whole wheat flour
Grate the apple and top with lemon juice. Mix and set aside. 
Cream together quark and egg. Add milk, sugar, cinnamon, vanilla and salt; mix well. Add baking powder and flour and mix to incorporate. Stir in the grated apple. 
Grease a skillet with some extra virgin olive oil (the pan doesn't have to be completely coated) and put it on the stove. Once it is hot spoon the batter to form small fritters (you may want to press them gently as you would do with pancakes). Let cook for a couple of minutes and then turn the fritters. Cook for another couple of minutes. Serve warm, dusted with powdered sugar or whipped cream. 
(The batter will keep in the fridge for a couple of days if you don't use it all straight away).

Buon appetito!

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