Friday, September 27, 2013

Apples, apples, and even more apples!

The tree is loaded - it doesn't even look like I've picked any - but believe me, I have!

The dehydrator is full of apple slices (and diced apples and apple rings)

I have lots of apple juice waiting to be made into jelly!

I have dozens of jars full of dried apples!

I've also been baking with them - check out these great apple fritters I made last night.  They were a big hit in my household.  I'll post my recipe below - if you aren't gluten and dairy free like my family just substitute regular flour and omit the xanthan gum and use regular milk. 

Gluten and Casein Free Apple Fritters

2 large (or 3 medium or 4 small) tart apples, peeled and diced

Combine in a medium bowl:
2 cups gluten free flour mix (I used Bob’s Red Mill)
1 teaspoon xanthan gum (omit if using a flour blend that includes it)
¾ cup raw organic sugar (use white sugar if you must but it won’t be as healthy)
2 ¼ teaspoons baking powder
1 teaspoon sea salt (again use regular salt but it won’t be as healthy)
2 teaspoons ground cinnamon

Combine in a small bowl:
2 large eggs,  beaten
¾ cup vanilla almond milk (or use the milk or milk substitute of your choice)
2 teaspoons vanilla
2 tablespoons coconut oil melted if solid (or use the melted butter substitute of your choice)

Add the wet ingredients to the dry ingredients and mix until just combined – do not over mix!

Gently fold in the apples – you want tons of apples to poke out – if they don’t poke out – add more apples. 

Drop a teaspoon full into hot oil (I use a fryer but you could also heat a couple of inches of oil in a cast iron or heavy duty frying pan).  Turn it over when it browns on one side.   Drain on paper towels – cut the first one open and make sure it cooked all the way through – if you still have batter in the middle, make the rest smaller – if it is cooked through, then you are good to finish the batch with that size. 

I think these are perfect as is – but you can dust with powdered sugar when warm or pour a light glaze over them. 


RandomGardener said...

Wow! How in the world are you going to use up all of those apples? What variety are they? I'm also having surplus apples and after following your apple pie filling recipe and canning 9 quarts, I'm at a loss as to what to do next. Ours are eating apples honeycrisp and sweet16, and if at all possible I'd like to extend their fridge life. How do you make your apple jelly and use them? Thanks for your apple pie filling recipe. We all love them at home. It's a gret recipe.

Kathi said...

Oh I won't use them all up - some will be given away and I'm sure some will end up compost. I don't spray them so some are great and others not so good.

I think they are cortland - we didn't plant the tree, it was here when we bought the house.

I'm not sure how to preserve them to extend their fridge life. My daddy used to dip his apples in paraffin wax - you might google that and see if anything comes up. I'm not sure how commercial growers do it.

I make a ton of stuff totally from scratch but for jelly, I just buy commercial pectin (lower sugar sure-jel is my favorite) and follow the directions in the package. I know apples have a lot of natural pectin but I just don't have time for that.

I'm glad you like my apple pie filling recipe - it is one of my favorites.

I made apple pie bars this weekend and while I used fresh apples because it is that time of the year, they would be really good using that filling. I'm about to type up my recipe and post it.