Apple and buttermilk fritters

Babiche Martens

These apple and buttermilk fritters are a little naughty but delicious. I guarantee you will promise yourself that one will be enough. But it won't be. When you squeeze the excess juice from the apple, place it into a cup to drink or add to a fruit salad. It is sweet, delicious and fresh. These fritters are best served warm. Mango compote is a great accompaniment if the children don't get to the fritters first! Apple and buttermilk fritters make 15. Mango compote makes 1 cup.

Apple and buttermilk fritters

1 cup	Self raising flour
2 Tbsp	Brown sugar
¼ tsp	Cinnamon
¼ tsp	Salt
½ cup	Buttermilk
2	Eggs
3	Apples, 2 grated and 1 cut into small cubes (Main)
1 Tbsp	Lemon juice
1 cup	Sugar
2 tsp	Cinnamon
1 serving	Oil, for frying

Mango compote

1 medium	Mango, peeled and cut into 1cm cubes
2 Tbsp	Honey
1 tsp	Lemon juice
½ tsp	Lemon zest
1 Tbsp	Crystallised ginger, chopped
1 tsp	Fresh ginger, grated
¼ cup	Water

Directions

Apple and buttermilk fritters

1. In a medium sized bowl, place flour, sugar and first measure of cinnamon and salt. Whisk buttermilk and eggs together. Make a well in middle of flour, then add liquid. Whisk until you have a smooth batter.
2. Squeeze excess juice from grated apple, then place into a bowl with cubed apple. Add lemon juice and stir. Add this to batter and combine.
3. If you don't have a deep fat fryer, fill a pot three-quarters full with oil and heat to a medium heat - 170C if you have a thermometer. Cook 1 dessertspoon of fritter mix to get the temperature right and to check the cooking time, 3-4 minutes.
4. Combine sugar and cinnamon in a bowl.
5. Cook a few at a time, then toss into sugar.
6. Serve hot or warm. They are delicious with mango compote below.

Mango compote

1. In a small pot place mango, honey, lemon, gingers and water. Slowly bring to a boil.
2. Turn down to a simmer and cook until liquid is thickened and syrupy. Cool before serving.