RECIPE DOCTOR
Degrease winter treat by pan-frying in canola oil

By Elaine Magee
Knight Ridder News Service

In certain regions of America, you may come across apple fritters as a special winter treat. I actually grew up with them because my parents were from Holland.

For this light version, we are keeping the cider batter and the apple rings, but we are pan-frying them in a little bit of canola oil instead of deep-frying them in inches of oil.

I couldn't believe how great these light apple fritters tasted! Apple fritters are a fond food memory from my youth that has now been degreased.

Spiced Cider Apple Fritters

• 2/3 cup unbleached white flour
• 1/2 teaspoon apple pie spice (pumpkin pie spice can be used in a pinch)
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 9 tablespoons spiced apple cider (available in some supermarkets or make your own by heating a cup of cider with a cinnamon stick and a few cloves on low for 10 minutes)
• 1 tablespoon canola oil
• 2 large apples (i.e. Golden Delicious or Fuji), cut into 1/4 to 1/3-inch thick slices widthwise and cut the inside core out with a knife and peel too, if desired
• 2 tablespoons powdered sugar

Add flour, apple pie spice, baking soda and salt into a mixing bowl and beat on low speed to blend well. Add apple cider and beat on low until a smooth batter forms.

Begin heating a large, nonstick skillet over medium-high heat, add canola oil and tilt pan to coat the entire bottom evenly with the oil.

Dip apple rings quickly into the batter one at a time and place in skillet to lightly brown (about 2-3 minutes). Flip apple slices over as the bottom browns to lightly brown the other side (about 2-3 minutes more). When done, remove apple rings to serving plate with a fork.

Dust the top of apple fritters with powdered sugar. Serve immediately!

Makes 4 servings (about 3 fritters per serving). Per serving: 206 calories, 3 g protein, 41 g carbohydrate, 4 g fat (.3 g saturated fat, 2.1 g monounsaturated fat, 1.2 g polyunsaturated fat), 0 mg cholesterol, 3 g fiber, 111 mg sodium. Calories from fat: 13 percent. Omega-3 fatty acids .4 g. Omega-6 fatty acids .8 g. Weight Watchers POINTS 4.

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook". Readers may reach her through www.recipedoctor.com. Personal replies cannot be provided.