Closer Weekly

RACHAEL’S APPLE FRITTERS

Serves 10

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Vegetable oil, for frying

4 Pink Lady apples

2 tsp. lemon juice

2 cups complete pancake mix

11⁄2 cups water

1⁄2 tsp. ground nutmeg

1 ⁄4 cup cinnamon

1⁄2 cup sugar

1. Heat 1" of vegetable oil in a large, deep pot on medium-high heat. To test if the oil is ready, add a 1" cube of bread to the hot oil; if the bread turns deep golden brown in a count of 40, the oil is ready.

2. Core apples with an apple corer. Cut apples crosswise into ⁄4"-thick

1 slices to form rings. Sprinkle sliced apples with lemon juice to prevent browning.

3. In bowl, whisk pancake mix, water and nutmeg. Place paper towels on a work surface for draining fritters. Working in batches of 5 to 6 slices, coat apple rings in batter and fry 2 to 3 min., until golden brown. Transfer to paper towels to drain. Once all fritters are cooked, let oil cool before discarding.

4. In bowl, stir together cinnamon and sugar. Place each fritter in sugar mixture, turning once to coat.

PER SERVING: 275 cal, 3g protein, 42g carbs, 4g fiber, 21g sugar, 12g fat

 ??  ?? For a sweet twist, substitute an equal amount of apple cider for the water.
For a sweet twist, substitute an equal amount of apple cider for the water.

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