Apple Fritters

We’ve made applesauce, dehydrated several dozen others and made applejacks but the gift of apples keeps on giving! As we still had five more in the fridge, it was time to make fritters!

Apple Fritters

2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
3/4 cup buttermilk
2 tablespoons melted butter
1 teaspoons vanilla extract
3 apples, diced (if you want your fritters more tart, use Granny Smith apples)
vegetable oil, for frying
cinnamon sugar, for dusting

In a mixing bowl whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.  In another bowl add the eggs and beat them with a whisk. Then add the buttermilk, melted butter, and vanilla extract. Whisk until combined. Add the wet ingredients into the dry and mix until just combined. Fold in the diced apples.

Heat an inch or two of oil to around 350-375 degrees in a cast iron skillet. Drop batter by the tablespoon into the hot oil. Fry until golden brown, being sure to flip the fritters so they brown on both sides. Drain on a paper towel lined plate. Then roll in cinnamon sugar.

These are best served warm.


Michelle is currently experimenting on ways to cook these without frying. A pancake griddle works to cook the dough but leaves the apples very crunchy. It also does not leave a surface for the cinnamon sugar to adhere to. Next up was baking them in cupcake papers. While that cooked them through (including the apples), there was no crispyness to the outside. I guess she’ll just have to fry them like the rest of us!


A True Cornucopia!

Michelle has a freezer full of sweet corn that was put in there fresh out of the field. We cut the kernels off a number of the ears and got to work in the kitchen.

We started with making the base for sweet corn ice cream so it could sit in the refrigerator overnight and get good and cold before putting it in the ice cream maker. We also made corn fritters to go with our pulled pork sandwiches.

Sweet Corn Ice Cream

3 ears of fresh corn or 2 cups of corn kernels
2 1/2 cups milk
1 1/2 cup heavy cream
3/4 cup granulated sugar
6 egg yolks
Pinch salt
1/2 teaspoon vanilla

Remove the kernels off the corn and place in a saucepan with the milk, heavy cream, 1/2 cup of the sugar and place over moderate heat, stirring until it comes to a boil. Turn off the heat and allow the ingredients to steep for one hour, covered.

Remove about one cup of corn but don’t throw it out. Puree the mixture in the pot with a blender before returning to the pot. Bring this to a simmer. Meanwhile, whisk the egg yolks with the remaining 1/4 cup sugar. When the liquid comes to a boil whisk in about half of it to the yolks and stir rapidly to temper the eggs. Return to the pot and cook over low heat until the mixture covers the back of a spoon. Add the vanilla. Return the reserved corn to the ice cream base and pour into a container. Let it cool overnight in the refrigerator. Freeze according to the manufacturers directions of your ice cream maker.


Corn Fritters

This recipe is slightly modified from the one Chef John Folse did on his show a few years ago. I believe his had both jalapeños and cayenne pepper in them.

4 ears fresh corn, divided
3 tablespoons cornmeal
1 large egg, lightly beaten
3 tablespoons all purpose flour
2 tablespoons heavy whipping cream
1 tablespoon minced onion
½ teaspoon salt
½ cup vegetable oil, or more as needed

Using a sharp knife, cut the kernels from two ears of corn. Transfer kernels to a small bowl. Grate kernels from remaining ears of corn on a grater into the same bowl. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl. Stir in cornmeal, egg, flour, cream, onion and salt, mixing well. In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop spoonfuls of batter into hot oil. Fry until golden brown before flipping over to cook the other side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.



Kicked Up Old Timey Applejacks

So I recently attended the GCLS Annual Literary Conference (and had a blast!). The participants (led by Karin Kallmaker) so very, very kindly donated their lunchtime apples to me:


After almost 24 hours on th dehydrater, eight of those apples now looked like this:


Time to make the Applejacks, a pocket sized hot apple pie. Mcdonald’s aint got nothing on this, though. We used as a starting place a recipe from Vivian Howard. My friend, Jeanine Hoffman, had left me some hard apple cider so we used that and it made something already good, awesome. and, as it takes a bit more than an hour to cook down, most of the alcohol had burned off by the time they had been softened, assembled and fried.

Kicked Up Old Timey Applejacks

For the filing:

2 cups dried apples slices, roughly chopped (or torn)
2 cups apple cider (we used hard cider)
2 cups water
1/4 cup sugar
zest of 1 lemon
1/2 teaspoon salt
3 tablespoons lemon juice

For the dough:

2 cups all purpose flour
1/3 cup shortening (we used butter flavored)
2/3 cup hot water

For frying:

2 cups shortening
cinnamon sugar for dusting

Make the filling:

In a large saucepan, combine all the filling ingredients and bring to a boil. Cook until the apples have absorbed all the liquid, about an hour. Transfer the apple filling to the refrigerator to cool while making the dough.

Make the dough:

Put the shortening in the middle of the flour and pour in the hot water. Using your hands, work the shortening and water together until it is sludgy. Work the flour into the sludge until it comes together and a soft, tender dough forms.

Make the pocket pies:

Pinch off a golf ball sized piece of dough and, on a well floured surface, roll out the dough into fairly thin rounds. Trim the dough for a more professional look or leave rough for a more handmade appearance. Put 1 to 2 tablespoons of the filling in the center, fold over and crimp the edges with a fork. Set on a floured baking sheet until ready to fry.

Fry and serve:

Heat half the shortening in a cast iron skillet over medium heat. Once the oil is hot, lay a single layer of applejacks in the pan and fry until golden on one side. Flip and fry the other side. It will take several batches to fry them all and you will probably end up using all of the shortening.


Once the applejacks are golden on both sides, drain on paper towels. Sprinkle with cinnamon sugar. Serve warm or at room temperature.



Simple Gazpacho

For someone who doesn’t eat a lot of vegetables, I sure love gazpacho in the summer. I like mine fairly simple, without a lot of spice so the freshness of the summer harvest shines through.


Simple Gazpacho

2 lbs tomatoes
2 medium or 1 large cucumber
1 green bell pepper
1 small onion
1 large garlic clove, chopped fine
1/2 cup olive oil
1/4 cup sherry vinegar
1 cup V-8 or tomato juice
1 teaspoon salt

Wash the tomatoes and cut small x’s in both ends. Place in boiling water for 2 minutes. Remove to an ice water bath. Peel off skin, core and quarter.

Peel cucumber, scoop out the seeds with a spoon and cut into chunks. Core the bell pepper and cut into large peices. Remove the pappery skin from the onion and quarter.

Combine tomatoes, cucumber, bell pepper, onion and garlic in a food processor and pulse several times. Scrape down the sides with a rubber spatula.

Slowly drizzle the sherry vinegar, olive oil, salt and V-8 or tomato juice and pulse until desired consistency.

Chill for several hours or overnight. Flavor intensifies the longer it sits, so taste for seasoning before serving. Serve with fresh bread.

Michelle made the bread to go with our meal.


And, no this doesn’t count as a salad as there is no lettuce!