Apple Fritters

Now there’s a picture of fall, if I do say so. I usually get these (or something very much like them) at the Covered Bridge Festival in Rockford, Indiana. I didn’t make it there this year, sadly, but a warm plate of them on the back porch this morning — accompanied by a hot cup of cider of course — really put me in the spirit. NOW it’s fall!

Start by putting your flour, sugar, salt and spices into a bowl…

…and whisk until blended.

Add your beer.

And a little more elbow grease.

Now then, get your oil heating. You want to use vegetable or canola, in a deep pot that’s no more than half way full. When the oil reaches 380 degrees, dip your apple slices (you want to use fairly thin slices so they cook all the way through…these are Granny Smiths, but just about any baking apple will work):

And gently lay them into the oil, being careful not to splash. Fry for about two minutes, then, using your spider, give them a turn and fry another two minutes.

Lay them out on a paper towel-lined plate to drain. Serve while still warm, dusted with powdered sugar.