Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 tablespoons sugar
- 1 large egg
- 3/4 cup whole milk
- 2 medium green apples (Pippin or Granny Smith)
- 1/2 cup chopped pitted dates
- 3 teaspoons fresh lemon juice
- Canola or vegetable oil, for frying
Lemon Curd Cream:
- 1/2 cup heavy cream
- 1/2 cup jarred lemon curd
- 3/4 teaspoon superfine sugar
- 1 tablespoon minced candied ginger
Directions
Sift together the flour, salt, baking powder, cinnamon, ginger and sugar; set aside.
In a large mixing bowl, beat together the egg and milk on low speed. Stir in the dry ingredients.
Peel, core and chop apples. Toss the apples and dates with lemon juice and fold into the batter.
Heat oil to 365 degrees F in an electric skillet (oil should be 1/4-inch deep).
Drop batter by heaping spoonfuls into skillet, patting each fritter down a bit (2 1/2 to 3 inches or so in diameter). Fry until golden brown on each side, about 3 minutes. Drain on a paper towels (keep fritters warm) and repeat until all batter has been used.
To make Lemon Curd Cream, whisk together the cream, lemon curd and sugar until slightly thick.
To serve, arrange fritters on a heated platter, drizzle with lemon curd ream, and sprinkle with candied ginger.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By Gretchen5689
Noblesville, In...
on February 06, 2011
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I made and fried the fritters as directed but I used prepared lemon curd. We did prepare the batter before dinner to let it set. The lemon juice keeps the apples from browning. Go easy with the lemon curd as it can be overpowering. We didn't care for the crystallized ginger but that's just personal preference and am glad we tried it. The fritters are not sweet. I'll add more sugar to the batter next time. I'll also skip the dates. They added nothing and aren't worth the time/money/trouble. After blotting/draining the oil off we added powdered sugar! Tasty! I agree with other reviewers about trying with some other fruits and getting on the treadmill!
By arluxenberg_116...
Woodland Hills, CA
on February 09, 2009
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Will be using the batter and experament with other fruit such as blueberries and peaches.
By amanda_rhl_11610916
Lodi, CA
on January 26, 2009
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Made this with my youngest who asked' "Whatcha making?" My reply "Fritters," him 'What are fritters?" "Fried donuts'" I said. He then asked "What are fried donuts..." "Fritters, honey" and on and so forth . Well needless to say everyone loved them I used every bit of the recipe as intended and it was good. I went easy on the drizzling and the sharp taste of the ginger went well with the sweetness of the glaze. I could see all kinds of toppings for this... whipped cream, powdered sugar, honey, strawberries (imagine a denser funnel cake with fruit - something for everyone. Okay now I am off to the treadmill.
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