Since there are so many apples available this time of year, why not indulge in a wonderful, tasty, 19th century apple recipe? A word to the wise: Since the apples are dipped in the batter and fried in very hot oil, the alcohol does NOT cook out. So, this should only be served to those over 21 years of age.
The first time that I ever prepared this one, a local television personality had came by to do a story on fireplace cooking. When he arrived, I started frying the fritters and he was just gobbling them up! Then, he decided to taste one of the apple slices that was still soaking in the brandy. . . and then he had another . . . and another. . . and then some more fritters. Needless to say, he was a tad tipsy by the time he left!
The yolks of three eggs, beat up with wheat flour* to a batter; the whites beaten separately, and added to it. Pare your apples; core and cut them into slices, lay them in a bowl, in brandy and sugar, about three hours before dressing them; dip each piece in the batter, and fry in lard**. Sprinkle white sugar over them. Peach fritters are made in the same way.
(Taken from: Rutledge, Sarah. The Carolina Housewife. University of South Carolina Press, 1991. Originally published in 1847.)
*Use plain, white flour.
**I do use regular shortening when I prepare these rather than lard. Ensure that your oil is hot so that the fritters fry quickly and do not absorb very much of the oil.
Experiment with different apple varieties! Sprinkling a touch of cinnamon on the cooked fritters is very tasty also.