Sweet apple fritters are the essence of autumn

Hands down, the absolute favorite dessert in the Batali household is warm and fruitfilled, and served a la mode with a scoop of creamy vanilla ice cream. When the summer is long gone and we’re in the midst of a busy fall, we trade in pies, tarts and galettes for frittelle mele (apple fritters) that swiftly come together with a basic batter and are truly the essence of autumn. These fritters ooze every flavor that you love in Grandma’s apple pie and your local coffee shop’s apple-laced doughnut, but they’re lighter and take just a third of the time to make.

If you ask me why I love apples so much, it’s because I’ve always been surrounded by seasonal varieties — in Washington where I grew up and then in Northern Michigan where I spend summers — my entire life. Though the Leelanau Peninsula is known for cherries, it is also home to sprawling apple orchards with the most delicious varieties. You can use any apple here, but I prefer Granny Smith because they hold their texture best and are slightly tart.

Just like frying potatoes, the trick is making sure the oil maintains a high heat. If you don’t already have a deepfrying kitchen thermometer, it’s time to add one to your culinary arsenal because this eliminates any guessing. It may seem strange to fry desserts in extra-virgin olive oil, but it works brilliantly with apples. The scent as the sweet apples cook almost resembles that of the orchards themselves in the chilly autumn harvest.

If you plan on serving these fritters after dinner, I suggest gathering everyone at the table (if they can resist the smell in the kitchen) because they are usually devoured immediately upon hitting the plate. Top with a scoop of vanilla gelato for a true Italian-style dessert.

FRITTELLE MELE APPLE FRITTERS

Serves 4 Ingredients:

2 large eggs

1/4 cup whole milk 1 cup all-purpose flour 1/4 cup sugar 2 tablespoons kirsch 8 cups extra-virgin olive oil

(for deep-frying)

6 green apples such as Granny Smith; peeled, cored and sliced into 1/2-inch-thick pieces

2 cups vanilla gelato Cinnamon for dusting

Directions:

In a medium bowl, whisk together the eggs and milk. Slowly add the flour, about 3 tablespoons at a time, whisking until incorporated. Stir in the sugar and kirsch. Allow the batter to stand for 10 minutes.

In a large deep pot, heat the olive oil to 375 degrees. Working in batches of 3 or 4, dip each apple slice into the batter, add to the hot oil, and cook until golden brown. With a slotted spoon, transfer to a paper towel-lined plate to drain.

Place 5 fritters on each of four plates, in an overlapping circle. Place a scoop of gelato in the center, sprinkle with cinnamon, and serve.