Fritters, similar to doughnuts in so many ways, and they are also deep-fried cakes. The batter for fritters is usually lighter, with less flour than for doughnuts and often is mixed with vegetables such as corn or fruits such as apples. Country-style food, fritters are as comfortable on a plate with a couple of fried or poached eggs as they are on a dish holding roast chicken. Best of all, they are quick to make and certainly tasty to eat.
Mix up the batter for these fritters the night before, or toss it together on the way out the door to attend to morning chores. When you are ready for breakfast, it’s a quick business to fry up the apple fritters and serve them with simple powder sugar and cinnamon.
Limoncello Apple Fritters
- 1 cup all-purpose flour
- 2 Tbsp. brown sugar
- 1 Tbsp. Limoncello or Rum
- 1 Tbsp. olive oil
- 2 eggs, separated
- lemon zest from 1/2 lemon
- 4 apples, peeled, cored and cut into 0.2 inches slices
- lemon juice
- confectioners' sugar for dusting
- cinnamon for dusting (optional)
In a medium bowl mix together the flour, egg yolks, Limoncello, lemon zest, olive oil, and sugar. Add one or two tablespoons of water if the dough is a little dry.
In another bowl, whisk the egg whites, then mix into the flour mixture until well combined. Set aside.
Meanwhile, put together apples and lemon juice, let them marinate for about 5 minutes.
In a saucepan heat, enough oil to deep fry the slices then put them into the batter, fry them and finally drain them on a plate with kitchen paper.
In a small bowl, combine the confectioners' sugar and cinnamon and sprinkle on the fritters.