Friday, April 23, 2010

Frittering Away The Time

Sundays are always our day to sleep a little later and have a "sit down" breakfast.  My husband dearly loves breakfast and nothing makes him happier than one that involves something sweet and or fried!  This past Sunday I was in a quandry about what to make.  I've made Palacinke (Serbian Crepe's) till they are coming out my ears because everyone always requests them when them come to visit.

Waffles are nice but I did that too not long ago...vegan waffles none the less because we all know my issues with eggs by now!  As is usually the case with me, I open the fridge or the pantry and stand there stupified waiting for inspiration to hit me up the side of the head like a brick.  It did just that over a carton of ricotta cheese and some organic fuji apples. 

This culinary epiphany resulted in some Apple Fritters in a cinnamon-spiced batter that are pan fried in coconut oil and topped with Maple Ricotta Cream and more cinnamon.  To say that they were a hit would be putting it mildly.  Hmm...I should have probably gone in for the kill on that new vaccum cleaner I've been drooling over while he was all hopped up on that carbohydrate endorphin rush.  There's always NEXT Sunday and if I fried a little BACON to go with it...I could probably get Prada handbag!

Where was I?  Oh yes...frittering away the time gabbing about vaccum cleaners and breakfast!  This is actually a pretty simple recipe.  I opted to keep the batter undersweetened because the maple ricotta cream (and extra syrup on top) provide more than enough sweetness.  Don't over cook the fritters or the apples will be soggy inside and make your batter fall off...other than that or burning them...you can't really mess up! I prefer frying mine in cast iron because I grew up in Tennessee and that's what everybody used but you can use any vessel you choose.

Apple Fritters with Maple Ricotta Cream



  • 3 large cage free organic eggs
  • pinch of kosher salt
  • 2 tablespoons organic cane sugar ( I use Florida's Naturals)
  • 1 tablespoon melted extra virgin organic coconut oil
  • 1 teaspoon ground cinnamon
  • 1/2 cup unbleached all purpose double fiber flour or spelt flour
  • 2 teaspoons baking powder
  • 1/4 - 1/3 cup organic 2% milk (non-dairy milk will work also)
  • 5-6 organic fuji apples halved, cored and then sliced 1/4" thick
  • additional flour for dredging apples
  • 1 cup organic Ricotta Cheese ( you may not be able to find this part skim)
  • 2 Tablespoons pure maple syrup plus more for drizzling
  • extra cinnamon to sprinkle on top
  1. In a large bowl, beat eggs with a whisk until foamy.  Beat in salt, sugar and coconut oil; set aside.
  2. In a small bowl combine flour, baking powder and cinnamon.  Add the dry indgredients to the egg mixture all at once.  Stir to combine.
  3. Begin by adding 1/4 cup milk.  If batter is still to thick you may add more.  Batter should be thick enough to cling to apple slices; slightly thicker than pancake batter.
  4. Preheat cast iron skillet and add 1/4 cup melted coconut oil.  Dredge apple slices in plain flour and then dip into batter.  The flour will help the batter cling to the apples.  Once dipped, quickly transfer to hot oil.  Fry over medium heat until golden brown on first side, carefully turn and cook 2-3 minutes more on second side.  Drain on paper towels.
  5. Prepare Maple Ricotta Cream by combining ricotta and 2 tablespoons maple syrup in a small bowl.  Use to top fritters.  Add extra warmed maple syrup and sprinkle with cinnamon.
6 apples = 6 normal people or one husband!






I must admit...they do look rather tasty!


(c) copyright Jill Anderson
The Homegrown Gourmet


15 comments:

  1. What an exciting breakfast, Jilly. But it seems like you would have extra fritter batter?? If so, I bet it would be delectable just fried by itself!
    By the way, are you off your raw kick for the moment?

    Oh, and the top photo is really good-really makes one want a plate...

    ReplyDelete
  2. There is extra batter and I did fry it up just to see how it would turn out. You could definately make sort of a griddle cake out of it. No..Im not off the raw detox. I make all this stuff and then I don't eat it...LOL Believe me my husband has no problems polishing off all this food. My brother in law asked me if Roger weighed 400 lbs yet...LOL

    I meant to ask you before...what part of Florida do you live in? When my husband was still in the Navy we lived in Jax, then we moved to Orlando and lived there for nearly 4 years and now we live in Cape Coral (since Dec). I love it here! I write a food blog for the Cape Coral Daily Breeze (the newspaper) here...which is seperate from my personal blog.

    ReplyDelete
  3. Just woke up, and I'm sad that Dunkin Donuts won't have this for breakfast. Really sad.

    ReplyDelete
  4. looks and sounds like an amazing breakfast. this is terrific and really creative. I bet it would be great with local organic apples in the fall too

    ReplyDelete
  5. Thanks Sasha...Im sure it would. We don't get a lot of local apples in FL...oranges no problem though!

    ReplyDelete
  6. Jill....that looks so good! Roger is a lucky man! For fried food that looks pretty healthy!

    ReplyDelete
  7. I don't fry often Karen and when I do I almost always use coconut oil because of it's tolerance to heat (and yummy taste).

    ReplyDelete
  8. those are fantastic looking fritters...would love to try a few :)

    ReplyDelete
  9. Thanks Dennis...my husband had more than a few..LOL

    ReplyDelete
  10. That is one yummy breakfast!

    ReplyDelete
  11. Can I come over for breakfast?? lol.... These look awesome. Love breakfast and these would be perfect!

    ReplyDelete
  12. Certainly...you may have to fight my husband for a fritter...but you're welcome to try!

    ReplyDelete
  13. Um, what time is breakfast at your house? This looks SO wonderful!

    ReplyDelete
  14. thanks Liren...breakfast is at 8 am

    ReplyDelete

Wooohooo, yippeeee...I've got comments!

About Me

My photo
Fort Myers, Florida, United States