1 cup of self rising flour
1/2 tablespoon of granulated sugar
1 teaspoon of ground cinnamon
Pinch of fresh grated nutmeg
Pinch of kosher salt
1 cup of buttermilk or whole milk
1 egg, beaten
Cinnamon sugar or powdered sugar, to dust
Heat about an inch of canola oil in a heavy skillet over medium high heat, or preheat a deep fryer to 375 degrees.
Whisk together all of the dry ingredients until mixed well. Add the buttermilk and egg; combine well. Working in batches, dip each apple slice into the batter, let the excess drip off and place into the oil. Don't overcrowd the skillet or fryer. Cook until browned about a minute or so, turn and brown the other side. Transfer to a rack to drain and sprinkle generously with granulated sugar, cinnamon sugar or powdered sugar. Serve immediately.
Tip: To minimize browning on apples while you are cutting them, hold them in a solution of 3 parts water to 1 part lemon juice. Drain well and pat dry. If you prefer more puff to your fritter, just use less buttermilk or milk to form a thicker wet batter. If substituting all purpose flour - add 1-1/2 teaspoons baking powder and increase salt slightly to 1/8 teaspoon.
Note: Good sweet-tart apples to consider are Granny Smith, Jonathan, McIntosh, Rome and Gala.
Variations: Use this batter for thinly sliced fresh or well drained canned peaches or pears, bananas, halved or quartered and cut crossways, or pineapple spears or slices.
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