New England Farmgirl
New England Farmgirl (Gibbs-Smith, March 2015) features a delicious collection of heirloom recipes from a farmer’s daughter and her family, along with recipes created in her own New England kitchen. W...
These remind me of all the wonderful old-fashioned fairs throughout the summer and early fall in New England. While growing up, we spent many hours at local fairs showing pigs and selling products from our farm. My father would often trade maple syrup with a local vendor for fresh apple fritters whenever the urge hit.
Ingredients
SERVINGS: 24 small fritters
- Vegetable shortening
- 1¾ cups all-purpose flour
- 2 tablespoons granulated maple sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon vegetable oil
- 2 tablespoons plus ½ teaspoon ground cinnamon, divided
- 3 cups peeled, cored, and finely chopped apples
- 1 cup granulated sugar
Instructions
In a large pot for frying, add vegetable shortening at about 3 inches deep. Preheat the shortening to about 370 degrees F. Line a baking sheet with paper towels and set aside.
In a large bowl, combine the flour, maple sugar, baking powder, and salt. Pour in the buttermilk, eggs, vanilla, oil and ½ teaspoon cinnamon. Stir with a wooden spoon or spatula until well blended. Fold in the chopped apples until they are evenly combined.
Using a tablespoon, drop the batter a spoonful at a time into the preheated oil. Fry for about 2 minutes on each side, until golden. Fry in small batches, so they do not overcrowd the pan. Remove the fritters from the hot oil and drain on the paper towel–lined baking sheet. Add the remaining 2 tablespoons cinnamon and sugar into a brown paper lunch bag.
While the fritters are still warm, add them to the bag, fold over the top of the bag, and shake.
Remove the fritters from the paper bag and enjoy warm.
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