Time fries on National Fritters Day! Celebrate with these four local finds
Thank God it’s Fry Day. Well, it’s Friday, anyway. Technically, yesterday — Dec. 2 — was a Fry Day of sorts: National Fritters Day, a food holiday that celebrates the joys of these sweet and/or savory delights from the deep fryer.
At DG Doughnuts in Oakland, much of the ridiculously photogenic and fattening fare is fried, but the apple fritters — veritable Frisbees of decadence — are one of the most popular items on the menu.
“We make them fresh every day,” says co-owner Amanda Eubanks. And while many places will use cooked or even canned apples for their fritters, DG chops fresh Granny Smith apples and coats them with sugar and cinnamon before they are popped into the batter for their searing-hot swim.
What comes out is a fritter that’s not only as big as your face, but offers up the contrast of warm dough that’s crisp on the outside but with a bite that’s firm, fruity and juicy amid all that soft, lovely dough.
“The boxes we put them in are 10x10,” says Eubanks with a chuckle. Comments about the fritters’ size — they sell for $6.50 apiece — are part of the experience. “They’re definitely shareable,” she notes.
Oakland’s loss is about to be Ocoee’s gain, by the way. DG Doughnuts will be moving to a larger shop in late January, says Eubanks, a place that will allow them to grow a bit more. (The apple fritters are already big enough.) The new shop will be located at 129 McKey St. in Ocoee. For now, though, you’ll find them in their usual spot.
More info: 16131 W. Colonial Drive in Oakland, 407-656-3869; facebook. com/DGdoughnuts/
Miami-style Conch Fritters, The Conch Queen
Until I hit up The Conch Queen food truck, the best conch fritters I’d ever had remained those I’d had in December, 2001 on Harbour Island in the Bahamas. They were fried fresh in a shack with a sand floor and while I’m certain the location, and those vacation vibes, had something to do with how good they tasted, they were lovely and light and crisp and airy and round and delicious - and would have been had I procured them from a slush-bound New York City street cart at the same moment in time.
But now, there’s a new No. 1 and I consider myself - and all of us - lucky, because they’re right here in Orlando, no vacation necessary. Also, they have turned me into a flat-fan. These beauties are made to order - just like the ones in the shack (so is all the food here, so don’t be grumpy about the wait time) and come studded with beautifully tender hunks of conch in a kicked-up and crisp patty shape.
That’s Miami-style, according to the Graham family, who runs this gem on wheels. Dunk ‘em in that Goombay sauce of theirs and be whisked off to LaRon Graham’s native Bimini, or wherever your best Bahamian memories took place, as you fritter away your time, foodie-style.
More info: Open 12-8 p.m. Friday and Saturday; 3780 Ocoee-Apopka Road in Apopka, 321-297-3519; conchqueen.com
Alcapurrias, Crocante Rotisserie Kitchen
“My aunt made the best alcapurrias in Puerto Rico!” Yamuel Bigio proclaims. As such, he’s pretty picky.
“Most restaurants — not all but most — will just buy them from someone who makes them at home,” he explains. “But I couldn’t find any I liked.”
And since customers at Crocante Rotisserie Kitchen had been requesting them for some time, he decided to go all-in and make them in-house.
“I bought a grating machine and we do use yautía, green banana and
plantain to make the exterior fresh,” he says. After incorporating achiote into the lard, along with seasonings, the exterior ingredients are ready to go. The filling, however, is a little nontraditional.
“In Puerto Rico, you’ll find them stuffed with beef and chicken, but we do them with pork.”
Crocante’s ridiculous porchetta is combined with pernil, then shredded before being wrapped with the root-vegetable mixture. Miniature versions of the classic
island fritter, they are made and fried to order. “Because they’re so much better fresh right out of the fryer!”
An order of three goes for $5 and in their few months on the menu, they’ve become the most popular appetizer. Pay them a visit and find out why. (But seriously, save room for porchetta.)
More info: 1550 W. Vine St. in Kissimmee, 407-7851199; crocantekitchen.com
Salmon Fritters, Delaney’s Tavern
Earlier this year, as executive chef Anthony Albino was planning for Visit Orlando’s Magical Dining months at Delaney’s Tavern, he knew he was going to have an excess of salmon trim and was looking for a way to use these bits for something delicious.
“I had previously collaborated with one of my line cooks to create these conch fritters that were amazing,” he explains, “so an idea was born.”
At the outset, though, the salmon fritters — with the fish left fresh — weren’t rising to the bar the conch offering had set. Albino was underwhelmed.
“The smoke took the fritters to the next level and pairing it with jicama salad and the pepper-tomato jam was a no-brainer.”
What else makes these a standout? There’s barely any flour in the batter.
“The majority of the batter is grated malanga (taro), a root that’s very popular in the Caribbean.”
More info: 1315 Orange Ave. in Orlando, eatdt.com
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