The apples are coming. The peaches are here.
I know it’s early – someone said August is like the Sunday afternoon of summer – but bins of apples are arriving in farmers’ markets alongside late summer peaches – and both make me want to eat fritters. This colossal Sundaynightitis and the mere suggestion of shorter days and cooler nights triggers my need for comfort food something fierce.
These photos should be out in an orchard, on a rustic wood board with apples that still have their stems – and maybe an ever so slightly curled leaf – for optimal effect. But it’s one of the last of the vintage dinette tabletops – the pink and blue so many art directors I know shudder to see peeking out from under my food – and at the bottom, a scrap of the material that’s now on our ceilings. And I’m getting all sniffy at the thought that the table might not be going back – I’m thinking a big slab of butcher block will warm up the room and be nice to shoot on.
All good Canadians are familiar with the apple fritter – one of the most popular doughnuts at our biggest doughnut chain – but if you haven’t tried a peach fritter, you must. Just make sure you let them cool a bit – juicy peaches tend to retain their heat longer than apples.
Apple or Peach Fritters
If you’re feeding a crowd, this recipe can be easily doubled.
1 cup all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup apple cider or milk
1 large egg
1 Tbsp. melted butter or oil
1 tart apple or ripe peach, finely chopped (don’t peel it)
canola or peanut oil, for frying
icing sugar or cinnamon sugar, for dusting
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Add the cider or milk, egg and melted butter and whisk just until combined. Stir in the chopped apple or peach.
In a heavy medium saucepan, heat a couple inches of oil over medium-high heat. When a scrap of bread sizzles when you dip it in, drop a few small spoonfuls of batter at a time into the oil, without crowding the pan. Flip as they turn golden, and continue to cook until golden on the other side. Transfer to paper towels to drain.
Douse in cinnamon sugar or icing sugar while still warm. Makes about 1 1/2 dozen.