"Arri London" > wrote in message
...

> Anyone else get an unexpected kitchen gift lately?

Well, it wasn't a kitchen gift, it was just a gift that will keep on
giving: the contract lawyer in our office who is a complete, total,
unredeemable idiot got fired. We will be moron-free on the 31st - and
another good part? I go on a 2 week vacay on the 18th, so I
essentially only have to deal with the maroon for another 6 business
days. Whoo hoo!

OB: Made a batch of apple fritters for the first time this past week.
Note to self: fritters are nasty. Do not make again. Ever.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Wed 09 Jul 2008 10:24:53p, Terry Pulliam Burd told us...

> "Arri London" > wrote in message
...
>
>> Anyone else get an unexpected kitchen gift lately?
>
> Well, it wasn't a kitchen gift, it was just a gift that will keep on
> giving: the contract lawyer in our office who is a complete, total,
> unredeemable idiot got fired. We will be moron-free on the 31st - and
> another good part? I go on a 2 week vacay on the 18th, so I
> essentially only have to deal with the maroon for another 6 business
> days. Whoo hoo!

Lucky you, on both counts!

> OB: Made a batch of apple fritters for the first time this past week.
> Note to self: fritters are nasty. Do not make again. Ever.

Good grief! What did you do to them? Fritters are usually delicious. How
were they nasty?

> Terry "Squeaks" Pulliam Burd

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/09(IX)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I don't want it now, I want it RIGHT now!
-------------------------------------------

On Thu, 10 Jul 2008 05:27:31 GMT, Wayne Boatwright
> fired up random neurons and synapses to
opine:

>On Wed 09 Jul 2008 10:24:53p, Terry Pulliam Burd told us...

>> OB: Made a batch of apple fritters for the first time this past week.
>> Note to self: fritters are nasty. Do not make again. Ever.
>
>Good grief! What did you do to them? Fritters are usually delicious. How
>were they nasty?

They were a complete grease-a-rama. My mother made these things when I
was a kid and I don't recall them being, essentially, pureed apple
grease blobs. Tasteless, greasy and nasty. I made them from a Food
Network recipe, as I don't have my mother's recipe.

The recipe I followed:

@@@@@ Now You're Cooking! Export Format

Apple Fritters

desserts

1 tablespoon butter
2 tablespoons brown sugar
juice of one lemon
1/4 cup water
2 cups chopped apples
splash apple brandy
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
drizzle cane syrup
confectioners' sugar

Preheat a deep fryer.

In a saucepan, melt the butter. Stir in the brown sugar and cook for
30 seconds to dissolve the sugar. Add the lemon juice, water, apples,
brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until
the apples start to wilt. Remove from the heat and cool completely.
In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled
apple mixture. Stir in the dry ingredients into the liquid mixture.
Blend until the batter is incorporated. Cover the batter, place in the
refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff.
Remove the batter from the refrigerator and blend until smooth. Fold
in the beaten egg white. Using a large spoon, drop the batter into the
hot oil and fry until golden brown, about 3 to 4 minutes. Remove from
the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter and drizzle with cane
syrup. Garnish the fritters with powdered sugar.

Contributor: Food Network


** Exported from Now You're Cooking! v5.83 **

If anyone has a decent recipe for apple fritters that actually *taste
good* please lemmeno.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd > wrote:

>They were a complete grease-a-rama. My mother made these things when I
>was a kid and I don't recall them being, essentially, pureed apple
>grease blobs. Tasteless, greasy and nasty. I made them from a Food
>Network recipe, as I don't have my mother's recipe.

>The recipe I followed:

[snip]

This recipe doesn't say what temperature to fry them at.

The other variable I can think of is depending on how sweet the
apples are, there is an unknown ratio of sugar in the mixture.

Steve

Terry Pulliam Burd > wrote in
:

> ** Exported from Now You're Cooking! v5.83 **
>
>

PSST! v5.84 has been out a while.
** Exported from Now You're Cooking! v5.84 **

--

The house of the burning beet-Alan

On Thu 10 Jul 2008 10:40:50p, Terry Pulliam Burd told us...

> On Thu, 10 Jul 2008 05:27:31 GMT, Wayne Boatwright
> > fired up random neurons and synapses to
> opine:
>
>>On Wed 09 Jul 2008 10:24:53p, Terry Pulliam Burd told us...
>
>>> OB: Made a batch of apple fritters for the first time this past week.
>>> Note to self: fritters are nasty. Do not make again. Ever.
>>
>>Good grief! What did you do to them? Fritters are usually delicious.
>>How were they nasty?
>
> They were a complete grease-a-rama. My mother made these things when I
> was a kid and I don't recall them being, essentially, pureed apple
> grease blobs. Tasteless, greasy and nasty. I made them from a Food
> Network recipe, as I don't have my mother's recipe.
>
> The recipe I followed:
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple Fritters
>
> desserts
>
> 1 tablespoon butter
> 2 tablespoons brown sugar
> juice of one lemon
> 1/4 cup water
> 2 cups chopped apples
> splash apple brandy
> 1/4 teaspoon cinnamon
> 2 eggs, separated
> 2/3 cup milk
> 1 tablespoon melted butter
> 1 cup sifted flour
> 1/4 teaspoon salt
> 1 tablespoon sugar
> drizzle cane syrup
> confectioners' sugar
>
> Preheat a deep fryer.
>
> In a saucepan, melt the butter. Stir in the brown sugar and cook for
> 30 seconds to dissolve the sugar. Add the lemon juice, water, apples,
> brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until
> the apples start to wilt. Remove from the heat and cool completely.
> In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled
> apple mixture. Stir in the dry ingredients into the liquid mixture.
> Blend until the batter is incorporated. Cover the batter, place in the
> refrigerator and let rest for 2 to 4 hours.
>
> In a standing mixer or with a whisk, beat egg whites until stiff.
> Remove the batter from the refrigerator and blend until smooth. Fold
> in the beaten egg white. Using a large spoon, drop the batter into the
> hot oil and fry until golden brown, about 3 to 4 minutes. Remove from
> the oil and drain on paper-lined plate.
>
> To serve, Mound the warm fritters on a platter and drizzle with cane
> syrup. Garnish the fritters with powdered sugar.
>
> Contributor: Food Network
>
>
> ** Exported from Now You're Cooking! v5.83 **
>
> If anyone has a decent recipe for apple fritters that actually *taste
> good* please lemmeno.
>
> Terry "Squeaks" Pulliam Burd
> --

Two comments, Terry. I would probably not pre-cook the apples, or at least
barely cook them at all. Second, the greasiness was probably caused by oil
that was not hot enough. That's typical of almost any deep-fried food.
Low temp = greasiness.

I'll have to look for the fritter recipe I have used in the past.


--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/10(X)/08(MMVIII)
-------------------------------------------
-------------------------------------------
My moral standing is lying down.
-------------------------------------------

On Fri, 11 Jul 2008 06:02:18 GMT, Wayne Boatwright
> wrote:


>Two comments, Terry. I would probably not pre-cook the apples, or at least
>barely cook them at all. Second, the greasiness was probably caused by oil
>that was not hot enough. That's typical of almost any deep-fried food.
>Low temp = greasiness.
>
>I'll have to look for the fritter recipe I have used in the past.

I don't remember my mother precooking apples for fritters. By the
time the fritters were done, the apples were just cooked...

And I think she pan fried hers...

Christine

On Fri, 11 Jul 2008 06:02:18 GMT, Wayne Boatwright
>Two comments, Terry. I would probably not pre-cook the apples, or at least
>barely cook them at all.

Another thought. I seem to remember the batter she used was sort of
like pancake batter. And the apples were cut in slices like for an
apple pie..and there were about 2-3 slices per fritter...

Of course, it has been years and years since I have had these, so my
memory might be hazy on all of this.

Christine

Janet Baraclough wrote:
> The message >
> from Terry Pulliam Burd > contains these words:
>
>> OB: Made a batch of apple fritters for the first time this past week.
>> Note to self: fritters are nasty. Do not make again. Ever.
>
> Fritters is fantastic!
> Apple fritters, banana fritters, orange fritters....mmmmmmmmmmmmmm
>
> Janet


I'd have to agree with Terry. Little greasy fat bombs. Ugh.

gloria p

On Thu, 10 Jul 2008 11:02:22 -0600, Gloria P >
wrote:

>Janet Baraclough wrote:
>> The message >
>> from Terry Pulliam Burd > contains these words:
>>
>>> OB: Made a batch of apple fritters for the first time this past week.
>>> Note to self: fritters are nasty. Do not make again. Ever.
>>
>> Fritters is fantastic!
>> Apple fritters, banana fritters, orange fritters....mmmmmmmmmmmmmm
>>
>> Janet
>
>
>I'd have to agree with Terry. Little greasy fat bombs. Ugh.
>
>gloria p

Y'all who don't like fritters haven't had great ones.

My mother made them all the time when I was growing up: corn and apple
fritters. If they are made well, they are not greasy and can be very
light.

Christine

Christine Dabney > wrote in
:

> On Thu, 10 Jul 2008 11:02:22 -0600, Gloria P >
> wrote:
>
>>Janet Baraclough wrote:
>>> The message >
>>> from Terry Pulliam Burd > contains these
words:
>>>
>>>> OB: Made a batch of apple fritters for the first time this past
week.
>>>> Note to self: fritters are nasty. Do not make again. Ever.
>>>
>>> Fritters is fantastic!
>>> Apple fritters, banana fritters, orange fritters....mmmmmmmmmmmmmm
>>>
>>> Janet
>>
>>
>>I'd have to agree with Terry. Little greasy fat bombs. Ugh.
>>
>>gloria p
>
> Y'all who don't like fritters haven't had great ones.
>
> My mother made them all the time when I was growing up: corn and apple
> fritters. If they are made well, they are not greasy and can be very
> light.
>
> Christine
>

So post the recipe all ready!!!


--

The house of the burning beet-Alan

On Thu, 10 Jul 2008 18:24:36 GMT, hahabogus > wrote:

>Christine Dabney > wrote in

>>>I'd have to agree with Terry. Little greasy fat bombs. Ugh.
>>>
>>>gloria p
>>
>> Y'all who don't like fritters haven't had great ones.
>>
>> My mother made them all the time when I was growing up: corn and apple
>> fritters. If they are made well, they are not greasy and can be very
>> light.
>>
>> Christine
>>
>
>So post the recipe all ready!!!

I don't have a recipe. In fact, even though my mother made them, I
haven't in years and years. I am pretty sure I did under her tutelage
when I was growing up, but I haven't done it in a very, very, very
long time. Like at least 40 years...LOL.

Hmm...I should go looking for one..and try them again. I loved the
corn fritters my mother made.

Christine

On Thu, 10 Jul 2008 13:00:18 -0600, Christine Dabney
> wrote:
>
>I don't have a recipe. In fact, even though my mother made them, I
>haven't in years and years. I am pretty sure I did under her tutelage
>when I was growing up, but I haven't done it in a very, very, very
>long time. Like at least 40 years...LOL.
>
>Hmm...I should go looking for one..and try them again. I loved the
>corn fritters my mother made.
>
The idea of corn fritters sounds good. Not so sure about apple
fritters.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet Baraclough said...

> The message >
> from sf contains these words:
>
>> On Thu, 10 Jul 2008 13:00:18 -0600, Christine Dabney
>> > wrote:
>> >
>> >I don't have a recipe. In fact, even though my mother made them, I
>> >haven't in years and years. I am pretty sure I did under her tutelage
>> >when I was growing up, but I haven't done it in a very, very, very
>> >long time. Like at least 40 years...LOL.
>> >
>> >Hmm...I should go looking for one..and try them again. I loved the
>> >corn fritters my mother made.
>> >
>> The idea of corn fritters sounds good. Not so sure about apple
>> fritters.
>
> I used to make savoury corn fritters for the children. Drain a can of
> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
> could of minutes turn them to brown the other side, serve with grilled
> bacon. and home made tomato sauce. Kids love it.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
> across-ways into rings. Dip the rings into a coating batter, fry in
> shallow butter in a pan (turn over to brown both sides), sprinkle with
> sugar and serve.
>
> Orange fritters; peel orange, slice acrossways into rings, dip in
> batter,same as above
> bananas; slice in two lengthways, dip in batter, etc
>
> There;s nothing soggy or greasy about any of them; the batter is light
> and crisp and the fruit is cooked but not pulpy.
>
> Janet


Piggy backing,

I can't seem to remember a kitchen gift since the last mouse trapped, back
in November 2007, if memory serves me right.

Andy

On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:


> I used to make savoury corn fritters for the children. Drain a can of
>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>could of minutes turn them to brown the other side, serve with grilled
>bacon. and home made tomato sauce. Kids love it.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
>across-ways into rings. Dip the rings into a coating batter, fry in
>shallow butter in a pan (turn over to brown both sides), sprinkle with
>sugar and serve.
>

That is pretty much the way my mother did it too, Janet. Except for
her apple fritters she didn't do a whole ring, but more like one does
for a pie. The half rings. And there were about 3 or so of those
slices in every fritter.


> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Yes, exactly as my mother made them. Never soggy or greasy.

Christine

On Fri, 11 Jul 2008 14:03:33 +0100, Janet Baraclough
> wrote:

> I used to make savoury corn fritters for the children. Drain a can of
>corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>could of minutes turn them to brown the other side, serve with grilled
>bacon. and home made tomato sauce. Kids love it.

Dang, that sounds good! I wouldn't even need tomato sauce.
>
> Apple fritters; core and peel a big raw cooking apple, and slice it
>across-ways into rings. Dip the rings into a coating batter, fry in
>shallow butter in a pan (turn over to brown both sides), sprinkle with
>sugar and serve.
>
>Orange fritters; peel orange, slice acrossways into rings, dip in
>batter,same as above
>bananas; slice in two lengthways, dip in batter, etc
>
> There;s nothing soggy or greasy about any of them; the batter is light
>and crisp and the fruit is cooked but not pulpy.
>
Now you have me thinking it might not be so bad. Thanks.

Does this batter recipe look ok to you? I got it from About.com
southern cooking.

1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup milk
1 egg



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 11 Jul 2008 06:03:33a, Janet Baraclough told us...

> I used to make savoury corn fritters for the children. Drain a can of
> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
> could of minutes turn them to brown the other side, serve with grilled
> bacon. and home made tomato sauce. Kids love it.
>

I was sitting here wondering what I should have for lunch as I'm working from
home today. Well, I'm heading for the kitchen to make corn fritters! I love
those things, although I'll have them with syrup, not tomato sauce. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/11(XI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It is not down on any map; true places
never are.
-------------------------------------------

Christine Dabney wrote:
> On Thu, 10 Jul 2008 18:24:36 GMT, hahabogus > wrote:
>
>> Christine Dabney > wrote in
>
>>>> I'd have to agree with Terry. Little greasy fat bombs. Ugh.
>>>>
>>>> gloria p
>>> Y'all who don't like fritters haven't had great ones.
>>>
>>> My mother made them all the time when I was growing up: corn and apple
>>> fritters. If they are made well, they are not greasy and can be very
>>> light.
>>>
>>> Christine
>>>
>> So post the recipe all ready!!!
>
> I don't have a recipe. In fact, even though my mother made them, I
> haven't in years and years. I am pretty sure I did under her tutelage
> when I was growing up, but I haven't done it in a very, very, very
> long time. Like at least 40 years...LOL.
>
> Hmm...I should go looking for one..and try them again. I loved the
> corn fritters my mother made.

This corn fritter recipe is my favorite. It's why the cookbook it's in
has moved with me for 20 years, when almost nothing else has:

Title: Corn Fritters
Servings: 4
Cooking Time: 20 minutes
Preparation Time: 5 minutes
Category: Breads
Rating: 5/5 stars
Source: _How I Feed My Family on $16 a Week_, by Jo Ann York (1975)

---
Ingredients
---
2/3 cup flour
3/4 tsp. baking powder
1 1/2 tsp. granulated sugar
1/4 tsp. salt
1/3 cup milk
1 egg, beaten
1 8-ounce can corn, drained
1/2 cup vegetable oil or shortening

---
Instructions
---

1. Mix flour, baking powder, sugar, and salt in a 1 1/2-quart bowl.
2. In another bowl blend milk and egg. Add to flour mixture. Stir in
corn.
3. Heat oil to medium-high temperature in a large frying pan. Drop
batter by tablespoons into hot oil and fry until golden, about 4
minutes on each side.
Yield: 4 servings (about 8 fritters)

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Serene Vannoy" > wrote in message
...
> This corn fritter recipe is my favorite. It's why the cookbook it's in has
> moved with me for 20 years, when almost nothing else has:
>
> Title: Corn Fritters
> Servings: 4
> Cooking Time: 20 minutes
> Preparation Time: 5 minutes
> Category: Breads
> Rating: 5/5 stars
> Source: _How I Feed My Family on $16 a Week_, by Jo Ann York (1975)

OMG! I remember that lady! I read an article about her in Family Circle or
Woman's Day. She had some pretty crazy ways of stretching a dollar and my
mom and I had a few good laughs reading it.

"Serene Vannoy" > wrote in message
...
>
> Source: _How I Feed My Family on $16 a Week_, by Jo Ann York (1975)

Once I read this book title I completely forgot to read the recipe. Could
you please post the book?