Fall is my favorite baking season. Quite frankly Fall is my favorite everything when it comes to living in San Francisco. I love San Francisco and where I live; I can walk to the bank, the library, the park, and if I don’t feel like driving, all I have to do is walk 3 blocks and the street car will take me downtown.  Some days though it’s a bit hard to put up with the dense thick fog that blankets my neighborhood during summertime, and I do mean blanket. When you look out the window and everything is white and cold, it’s hard to get motivated. The temperature gauge reads 52 more than it does 72. During the entire month of July and August I sleep in flannel pajamas and the heating blanket is on almost every night. If you’ve never experienced the San Francisco fog you probably think I’m talking crazy talk but for reals this is the truth. Ever since I moved to San Francisco 14 years ago; I now worship Fall as it means a serious change in weather. Fall in San Francisco means no more marine layer. It is actually our Summer in terms of normal weather. The biggest secret I can share is that October is THE BEST month to visit San Francisco, but September holds promise as well. The ever-present fog lifts and the sun breaks through. Apples of every type start filling the market and this means the precursor of serious baking season. Welcome the apples. Bring on the apple fritters. I might even eat one while sitting in the sun in my summer pajamas in the backyard….

Apple Fritters

recipe: adapted from Cook’s Country

FRITTERS

• 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
• 2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon  salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup apple cider
• 2 large eggs, lightly beaten
• 2 tablespoons unsalted butter, melted
• 3 cups vegetable peanut oil

GLAZE

• 2 cups confectioners sugar
• 1/4 cup apple cider
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

1.  Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

2.  Heat oil in Dutch oven over medium-high heat to 350 degrees F. Scoop one tablespoon size of batter into the oil. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes

3.  Meanwhile, whisk confectioners’ sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Dunk each fritter in glaze. Let glaze set 10 minutes. Serve.