Wednesday, February 11, 2009

Apple Barn, Anyone?


Have you ever been to the Apple Barn in Pigeon Forge, TN? If you have, you, no doubt, remember their apple fritters. I went to the Apple Barn for the first time about 7 or 8 years ago and picked up one of their newsletters on the way out. Little did I know that the newsletter in my hand contained gold. OK, not real gold, but a recipe worth its weight in gold. Inside was the recipe for their famous apple fritters. I recently ran across said newsletter and tried it out again. My results were a bit disappointing because of my lack of "frying skills" but I'll share it with the hopes that someone else might have better luck. The taste will not disappoint. Mine tasted fabulous (even if I had to bake them after I fried them because the insides weren't done). Maybe next time I'll try to turn them into a muffin so I can skip the frying step. I'll let you know how it turns out.

You need:
1 cup milk
3 cups cake flour
1 orange, rind and juice
4 tbsp. butter
1/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1 egg, beaten
2 tsp. baking powder
1 cup apples, chopped, but not too fine

In a mixing bowl, combine the milk, egg, sugar, and melted butter. Add the orange juice, rind, chopped apples (skins may be left on), and vanilla. Sift together the flour, salt, and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix! Preheat oil in a skillet to 350 degrees. Drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool.

Let me know how yours turn out.

3 comments:

Mom On A Mission said...

I love the Apple Barn!!! I went there about 8 years ago. Actually, I think that I was w/ Angie and our youth group at Winterfest. Yummy, yummy, yummy!

standMoses said...

These sound awesome! In my limited knowledge, I've found that "outside before inside" sometimes means the oil was a jus' lil too hot. Heather and I have experienced that in the past with...I think...hush puppies. Alton Brown hits the oil with a digital thermometer to keep the temperature at the optimal temp. A device we will be investing in soon. ;) Great recipe, Charissa!

Charissa said...

I'm thinking the oil was too hot, too, but I didn't find that out until it was too late. :-( I'll definitely have to pick up a thermometer, too. Maybe there's a good reason I'm not too hot at frying. :-)