This apple fritter recipe, influenced by the rich culinary history of Rome’s Jewish community, promises a delightful fusion of tradition and modernity. Here’s a refined version of the recipe:
Apple Fritters with Vanilla Sugar Recipe
Inspired by Roman Jewish cuisine, these apple fritters are a delicious treat for Rosh Hashanah and any special occasion.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
ingredients:
for the vanilla sugar:
- ¾ cup sugar
- 1 vanilla bean, split lengthwise with seeds scraped and pod reserved
for the apple fritters:
- 1½ cups all-purpose flour
- 3 Tbsp. sugar
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1½ cups milk
- 4 large Honeycrisp or Granny Smith apples (approximately 1½ lb.), peeled, cored, and sliced into ½-inch thick rings
- Vegetable oil, for frying
instructions:
- Vanilla Sugar Preparation: In a food processor, blend the sugar and vanilla seeds until thoroughly mixed. Move the sugar into a jar, immerse the reserved vanilla pod in the sugar, and seal tightly. This sugar can be used immediately, but it’s even more aromatic when stored at room temperature for up to a year.
- Apple Fritter Batter Preparation: In a spacious mixing bowl, blend the flour, sugar, baking soda, and salt. Gradually incorporate the milk, whisking continuously until the mixture achieves a smooth consistency.
- Frying the Apple Fritters: Pour vegetable oil into a large skillet to achieve a depth of about ½ inch. Set the stove to medium-high heat. Once the oil is hot and exhibits a shimmer, start frying in batches. First, dip the apple slices into the batter, allowing any excess to drip off. Next, cautiously slide them into the oil. Fry each side until it’s golden brown, which should take about 2-3 minutes. Using tongs or a spider skimmer, shift the apple fritters onto a plate lined with paper towels.
- Serving: While the apple fritters are still hot, sprinkle them generously with the vanilla sugar. Enjoy them immediately for the best taste and texture.
notes:
The recipe was influenced by Leah Koenig’s book, “Portico: Cooking and Feasting in Rome’s Jewish Kitchen.” It pays homage to the deep-rooted friggitori (“fryers”) tradition of the Jewish Ghetto in Rome, showcasing the community’s resilience and culinary brilliance.
Enjoy these sweet treats as a delightful end to your Rosh Hashanah celebration or any festive gathering!
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