In the mid 60's, my mother set the house on fire making apple fritters. Really, almost to the ground. Needless to say, she hasn't made them ever since. One night she left the frying pan on while she went down to take some to my grandmother and forgot all about it. We ended up living in a hotel for the next 3 months! First we lost all our things when we left Cuba, then we lost whatever we had managed to bring out, including our miniature Pinscher, Red, who went back to the house looking for her. You can't ever bring the subject up when she's around; but last night, I finally succeeded in getting the recipe out of her.
This year she is coming for Christmas and I think I will surprise her with some...or maybe not. I do want to start off on the right foot and forty years might not be enough time....
I am really sorry that it has been off our repertoire, for it is the kind of recipe that delights everybody, particularly children. At home we usually served them as a side dish, especially if we were having roast pork or chops.
I have such an abundance of apples from our trip to the Kinsey Farm that tomorrow is going to be apple day...homemade apple sauce for my granddaughter and apple fritters for the rest of us kids!
Yield: About 32 fritters
1 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1 cup cold beer (not dark)
10 cups vegetable oil
2 apples (1 lb), peeled, cored, and sliced n 1/4 inch thick round slices
Confectioners or regular sugar for dusting
Stir together flour, granulated sugar, and salt, then add beer and whisk to combine. Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners or regular sugar and don't forget to turn off the stove!