Apple Fritters
The only way I’ve had a dish called apple fritters is as a fried dough. This simple treatment is so much more delicious.
The peeled, sliced apple rings are soaked for an hour in a mixture of sugar, grated lemon peel, and rum. Then they are dipped in a pastella and fried in hot vegetable oil until they become a golden brown.
After draining, they’re served hot with a simple dusting of powdered sugar.
Here is where I veered off the straight and narrow just a teeny bit. There was a couple of tablespoons of that rum mixture left. I hated to waste it. So I blended it together with equal parts mascarpone and Bulgarian yogurt to make a sauce which I spread in the center of the plate before arranging the fritters on top.
Is it because we are approaching the finish line that you are beginning to take liberties?
I have had mascarpone with rum, but never with yoghurt, and it sounds like a good idea. Bulgarian? The imported yoghurts in our Whole Foods are all from Greece. Both my mother and my mother-in-law used to make their own yoghurts.
Deborah responds:
LOL, Marcella! Maybe it is because we are approaching the end, or maybe it is just Spring fever!
I know everyone gets tired of me bragging on my local international mega-store – Global Foods. But that is where I get the Bulgarian Yogurt. It is somewhat like Greek. Made with whole milk. Nice and firm. But it is sweeter with much less tang that Greek yogurt. Lends itself very well to dessert applications.