Apple Fritters

These fritters are a guest favorite at the Waunita Hot Springs Ranch in the Colorado Rockies during their popular outdoor cookouts. Be careful the oil doesn't get too hot, however, or the fritters will brown before the insides are cooked through. Choose apples that cook well and retain their flavor, such as Empire, Jonathan, or Braeburn.

2 cups grated apples (about 5 medium-size apples)
2 tablespoons milk
2  eggs, beaten
1 tablespoon melted butter or margarine
1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
 dash of ground {nutmeg}
3 cups vegetable oil
1 cup powdered sugar
Mix all ingredients together, except oil and powdered sugar, to make a soft batter. You can make the batter up to a couple of hours ahead and refrigerate. If you make the batter ahead of time, you may need to add a little flour to thicken it before cooking, as the apples release juice while they sit.

Heat oil in a deep heavy saucepan to 350 to 360 degrees. Drop batter by rounded teaspoonfuls into the hot oil, about 6 at a time. Cook until golden brown, 30 to 60 seconds on a side, turning once. Remove with a slotted spoon and set on paper towels to drain. Keep warm in an oven set to 250 degrees. Adjust heat to maintain the temperature of the oil. Repeat until all the batter is gone.

Put powdered sugar into a large zip-lock bag or medium-size paper bag. Add cooked fritters, in 2 or 3 batches, seal bag, and shake to cover fritters in sugar. Serve immediately.

Ease of Preparation: Moderate

Preparation Time: 20-25 min

Cook Time: 10 min

Servings: makes about 30 fritters

Recipe By: Carolyn Niethammer

From:  The New Southwest Cookbook
Used with permission of Rio Nuevo