INGREDIENTS
½ cup whole milk
1 tsp. vanilla
1 egg
2 Tbsp. butter, melted
1 Tbsp. baking powder
¼ tsp. salt
1½ cups cake flour
1 Tbsp. orange zest
½ cup small diced Granny Smith
1/8 cup granulated sugar
Canola oil for frying
For the lemon curd
10 egg yolks
2 cups granulated sugar
²?³ cup fresh lemon juice plus zest of 6 lemons
½ lb. butter, melted
PREPARATION
• Combine all of the ingredients except the canola oil in a bowl. Stir with a wooden spoon until a dough forms. Let rest at room temperature for 30 minutes.
• Roll the dough into 6 to 8 equally sized balls.
• Heat 1 to 2 inches of canola oil in a skillet. Working in batches, if necessary, pan-fry the fritters until brown and cooked through. Remove to a paper towel-lined plate to drain.
• Toss the fritters in the sugar.
• Serve with lemon curd (recipe follows).
For the lemon curd
• Combine the yolks and sugar in a large, heat proof bowl. Mix with a whisk until blended.
• Add the lemon juice and zest then mix until well-combined.
• Place the bowl over a pot of simmering water. Let cook, stirring occasionally, until the mixture is thick. Remove from heat.
• Slowly drizzle in the butter and stir until all of the butter has dissolved.
This article appears in October 2012.