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