eG Cook-Off #67: Apples
“Then he would peel apples from Normandy, and cut them into thin, even half-moons, and toss them in a bowl of white wine…beat eggs and cream and nutmeg into a custard, and fill the shallow crust half full. He took the apple slices from the bowl one by one, almost faster than we could see...and laid them in a great, beautiful whorl, from the outside to the center, as perfect as a snail shell. He did it as effortlessly as a spider spins a web.” MFK Fisher, 1908-1992 M
After three weeks of looking at different recipes, testing, tasting and weathering the fights with dough that didn't rise or was too dense, I finally came upon success. Success in the form of a delicious apple fritter that is every bit as good as the fresh apple fritters you buy at your local bakery at 6am. This is a fritter that is sweet, light and puffy yet with a dough density that can withstand the heat and pressure of 375 degree hot oil. And with many good things that come from our kitch
