Anthony Lombardi

This past Valentine’s Day I made apple fritters for the first time. Lisa and I really enjoyed them. They’re slices of apple dipped in a batter, then fried to a crispy deep brown. They’re best served while still warm, dusted with some powdered sugar and cinnamon (in this case, Vietnamese cinnamon). It tasted best when it had cooled off enough not to burn your mouth, but was still crispy all around. If you wait too long, the moisture in the piping hot apple begins to soften the crispy coating. I noticed through some experimentation that they’re crispiest if they get a deep brown color.

I used Gala apples, which are my favorite for eating, though the recipe called for Granny Smith. I think next time I’ll probably try Granny Smith, just to taste what the added tartness of that apple lends to it.

Even though I’ve been making desserts for several years now, this is actually the first time I’d fried anything. I’m sure I’ll be doing more fried desserts in the future. Let’s see, there’s doughnuts, funnel cake, beignets…