Apple Fritters
Recipe to follow
From: The Art of Cooking composed by Maestro Martino of Como (14th/15th century)
Apple Fritters:
Method:
- Take cooked roasted apples (that I just happen to have on hand ;))
- add a little yeast
- add some sugar (to make it sweet enough)
- add a bit of sifted flour (so that it can be sweet enough to form)
- prepare fritters-- I tried some that were shapeable and quickly decided against it and did them like drop fritters (as opposed to doughnut style)
- Fry in good oil
Further notes I made soon after experimenting with the recipe:
Now since these are supposed to be apple with flour added, I did opt for a mushy mixture but ended up adding a little more than twice as much flour (by appearance, not measure/waight) just to make it hold together. Given, I used modern dry yeast as I didn't have any starter on hand, if I did, I would have been able to add much less flour, if hardly any at all.... This recipe still needs work however, and I'd like to try again and see how little flour i can get away with.
More flour did not improve the fritter but did make it hold shape very favourable, less flour meant more flavour. My less flour mixture was about 1 1/2 cups baked apple mush to about 1 3/4 cups of flour and about 1/4-1/2 cup sugar (anjd yeast in here as well of course) which resulted in a dough I could roll off the tip of my spoon into the hot oil resulting in golden fritters that did not turn the oil. Each fritter was nice and crisp on the outside but like a solid pudding in texture on the inside... I'm not sure if this is what they are supposed to be like so would like to try even less flour to see if it makes a texture difference, however they were cooked and tasty and once you expect a "boiled pudding texture", then they are quite acceptable. The only problem is that I feel people expect a doughnut texture and may not accept these for what they are.
Third test will be done with home prepared yeast starter and as little flour as I can, if little difference then it will be settled.
Oh... and this batch made about 45 fritters of a small size (would not think they would be good in a size any larger than what you can load on half of a typical teaspoon)
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