Of course, those fritters may have been based on a nutritious and perfectly ripe option, but they were still encased in white flour, white sugar and (of course) super-hot oil - given the times back then, it also could very well have been lard! A single brown bag of (maybe) 4 or 5 rings would easily run about 190 calories and 9 grams of fat, not exactly a step to your 10 a day. I guess the comforting fact is that those bakery style ones are worse - 300 calories and 11 grams of fat in each greasy (yet admittedly delicious) ball. But I loved them all the same and wanted to try and recapture that feeling in a less "bad for you" setting.
When I found this recipe last year I couldn't get it out of my head. It made so much sense! Slice an apple or two, add it to a pancake batter and make pancakes instead - no need to mess around with deep fryers, oil temperature, draining and filtering the oil... not to mention saving yourself a good amount of calories and fat and trading it for a few more nutrients. For my own sake (and because mom was helping me taste test), I opted for a gluten free and vegan, low fat batter made with a mix of whole-grain buckwheat flour and ground flaxseeds (mom loves buckwheat pancakes!). I kept things very appley with apple cider and added a touch of Canadiana with dark, rich maple syrup. Only half peeling the apples lent a great texture and even more nutrients, perfectly creating just the slightest crisp shell and tender middle. Of course, we drizzled on a bit more maple syrup after the fact, but chunky applesauce would have been tasty too!
I'm going to submit this breakfast / snack / dessert goodness to Ricki for her Wellness Weekend - you should go check it out!
Buckwheat Apple Pan Fritters
2 large apples, peeled in alternating ribbons "stem to stern" (AKA vertically)1 cup dark buckwheat flour
4 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
4 tsp ground flaxseed
1/4 cup pure apple cider (not alcoholic)2 tbsp dark amber maple syrup
1 tbsp canola oil or coconut oil, for cooking
Dark amber maple syrup, for serving (optional)
- Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick). Place into a bowl of lemon water to stop browning while preparing the batter.
- In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed.
- Add the apple cider and maple syrup and whisk to make a smooth batter.
- Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil.
- Pat apple slices dry and dip in the batter, evenly coating both sides.
- Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes.
- Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender.
- Serve immediately with a drizzle of syrup if desired.
Amount Per Serving
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 4.1 mg
Total Carbs: 44.7 g
Dietary Fiber: 6.5 g
Protein: 4.4 g