No, you don’t *have* to use crabapples for these – it’s officially apple season, and the markets abound with bins of crisp, flavourful apples – and just about any would do well here. But they do make good use of tart crabapples, which don’t need to be peeled – just slice off their cheeks, chop them a bit more if they’re big, and let the soft, sweet dough offset their tartness. It’s a delicious use for those apples that might otherwise compost themselves on your lawn. There are many ways to make an apple fritter, and a sticky, wet, cakey batter (like this one) would definitely be easier: stir chopped apples into the batter, drop in hot oil, and voilà – cakey apple fritters. But I’m a fan of the soft yeast doughnut, and so I’m willing, if I’m going to eat fried dough, to spend the extra time letting it rise, and working the apples in. This is the tricky, messy part. Sautéing theContinue reading
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