The highlight were these delectable balls of sugary appley lemony cinnamony goodness. Emma Knowles, you have so much to answer for, particularly the kilos I gained by vacuuming these down until my head right near fell off. Into the bowl of cinnamon sugar. Which, you know, if your head was going to randomly fall off, a bowl of cinnamon sugar strikes me as a mighty good place to fall.
Apple and Buttermilk Fritters
Emma Knowles, Australian Gourmet Traveller, June 2010
- 250g plain flour
- 50g caster sugar
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- Finely grated rind of one lemon
- 250ml buttermilk
- 2 eggs, separated
- 2 apples, coarsely grated
- Vegetable oil for deep frying
- Maple syrup (optional – we didn’t use it)
- 330g caster sugar
- 3 tsp cinnamon
- Combine the flour, sugar, baking powder, cinnamon and lemon rind in a bowl
- Add the buttermilk and egg yolks and stir until smooth (it will be a thick batter)
- Stir through the grated apple then leave to rest at room temperature for 30 minutes
- For the cinnamon sugar, mix the sugar and cinnamon together in a bowl and then spread onto a tray (I didn’t do this bit, just tossing the donuts in the bowl as they were done)
- Whisk egg whites with a pinch of salt until firm peaks form then fold 1/3 of them into the apple mixture to lighten. The fold in remaining whites
- Heat the oil to 180C
- Spoon rough quenelles (pfft, as if I did this, just dropping teaspoons of the mix instead – in varying sizes depending on my mood) into the hot oil, turning occasionally until golden and cooked through (about 2-3 minutes)
- Drain with a metal sieve, toss in cinnamon sugar and if you are an Elf serve with maple syrup.
- Proceed to eat until your pants don’t fit or your head falls off.