又是摘蘋果的季節了。十月份的戶外節目排山倒海而來，這個季節在戶外最舒服，趁凜冽的秋風仍未起，陽光依然暖和，黃葉尚未落盡之際。
有些朋友問我：楓葉有什麼好看？我只好答你：因為你沒看過，所以認為不好看。
周末我們找了一個摘蘋果的藉口開車去郊外透透氣。去的蘋果園是我們連續三年都去的，一早出發的話，公路沒有那麼擁擠。原來這蘋果園今年變得更熱鬧了。去年在園外停車時，只有數輛車，今年，已是兩邊都排滿了汽車。幸好我們早到，中午離去時，已有長龍在排隊等著上稻草車去果園。
小朋友喜歡吃富士蘋果，一下車已跑去寫著「富士蘋果」的指示牌。抬頭看看樹上的蘋果，低處的蘋果已被人摘去了，剩下樹頂的，手長莫及，唯有望果興嘆了。有些華人不曉得是漠視規矩或是不懂英文，一家大小往樹上爬。小朋友看到忙問我：「為什麼那些嬸嬸會爬上樹？」我唯有說：「因為他們不守規矩。我們要做守規矩的人。」連小朋友也知道你不守規矩，做大人的應該感到羞愧。
摘了一大包蘋果，裡面有富士和金地利(Golden Delicous)，約重廿磅，要付十八元。不算便宜，但有什麼蘋果比這個更新鮮的呢。
回到家去，我們就打量要怎樣吃蘋果了。我提過要做拔絲蘋果，家人提議早餐吃炸蘋果圈(apple fritter)。我從來未聽過也未吃過炸蘋果圈，覺得很新鮮，於是將我的拔絲蘋果抛諸腦後了。
用粟米油炸蘋果圈
第二天一大早起來，家人已在廚房準備炸蘋果圈了。天氣剛轉冷，整間房子都充滿一陣炸油和蘋果香味。
這炸蘋果圈看起來有點像蘋果都甩(donnut)，後者的主角是都甩，配角是蘋果，還是只聞其香不見其影的蘋果；前者則是蘋果做主角，麵粉做配角，配角先出場，主角和戲肉在裡面。
本來以為很甜，但蘋果那份清香實在誘人，阿當其實也是受不了蘋果的誘惑吧。我一共吃了四個，最後因為真的吃不下了，只好乖乖投降。
裡面的蘋果仍芬芳迷人
嘩！至叻係妳 。。。。。。老公喇！咁都識整。
wahhhhhhhhhhhhhh i want i want i want!
send me some! is it hard to make?
炸野應該用咩好?
睇圖好像好油…
The Chinese Dude：
你做乜又改名？你又畀人ban咩？
原來你識打/講廣東話嘅。哼。哼。
小奧：
你又想要？食晒嘞。
p：
呢排多咗生面口的人，謝謝到訪先。
你的問題是否問我炸嘢用乜油好？
用花生油最好味，不過較貴；用粟米油較經濟，不過好大油煙。
已用紙吸了一些油。炸嘢一定油的，除了天婦羅，好像是用芝麻油炸的。
Yes. From way back, my fellow commenters here, I think they were Kempton and Exile from Hong Kong, in your blog here pointed me to cantoneseinput.com to input Cantonese. That’s the only method I know. It took me forever to type the above. When I learned PC there wasn’t a thing called Chinese computer, it simply didn’t exist. i know it’s not a reason, just saying.
I temporarily changed my name I guess because I was inspired by some person who shall remain nameless. I am not aware anybody is banning me. But my record is no good, so there is always a chance. It’s never too early to think of another name. Of course, I know Cantonese, just hard for me to type. I am just too lame, my friend. You just made me say it.
let’s see if the emoticon works …
又離題… 可以問你用甚麼相機拍?
They look sooooooooooo good!!! Wish I can take a bite right from the web!
My family usually go to Niagara Escarpment to see the fall colours as well as picking up wines. The view is breath-taking if you pick the right spots.
I have only ever tried banana fritters, but they are not donut-shaped. These look really yummy, would you care to share the recipe? Thanks in advance
就是做大人的不感到羞愧,
所以才會一家大小,
像猴子般爬上樹摘蘋果吃,
噢! 為老不尊,教壞子孫
好玩好玩,好味好味!
我係東瀛都睇過紅葉… 都唔覺有咩好睇。不過秋高氣爽可以出去行下感覺唔錯就真。可能你中意睇再加上同屋企人ㄧ齊睇會更開心D掛。
>華人爬樹…
嘿嘿，唔隨地吐痰已經好比面喇。
唉，真丟架。
WAAAAAAAAAAAAAAAAA!(same reaction as SiuO)
God of the Kitchen you are brilliant!!!!
using whole apple or slices??
can i use rapseed oil?
教我整唔該請你讀食!
我地齋曉煲汁煮蓉焗批，你係得嘅！我學到你一半咁有心有恆心跟食譜造，方芳悠悠定會更開胃，邊個阿媽唔想D仔女食多D架
the chinese restaurants here like to serve this, or fried banana, as desert… may be i’ve eaten it too much… not a fan of it :S
睇落好似好好味咁喎:)
Serve apple fritter recipe with syrup or sprinkle with powdered sugar or cinnamon sugar.
Ingredients:
* 1 cup sifted all-purpose flour
* 1/4 cup sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking powder
* 1/3 cup milk
* 1 egg
* 1 cup finely chopped apple
* 1/2 cup confectioners’ sugar, sifted
Preparation:
Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil — about 370° and at least 2 1/2 to 3 inches deep — and fry for about 2 to 3 minutes, until nicely browned.
Drain well on paper towels then roll in confectioners’ sugar while still warm. Serve as is or warm, with syrup, if desired.
好想試吓整!
不過,會唔會要用好多油? 我極少炸野!
lcl,
I remember. Thanks for trying. I’m trying my best to write my comments in English too.
五點：
以前用Nikon D70，現在用的是Canon G9。
PC,
I remember when I first saw the leaves on a light rainy day, it’s incredibly pretty that the country was covered by a yellowish red mist.
snowdrops,
Sure. My hubby found one he likes the most on the Internet. You can see my previous comment.
TC：
人人行過都話佢地嘞。
菲妮媽：
真的好好味。
奕：
我未去過日本，所以不知日本的紅葉是怎樣的。
周游：
已貼了做法。很易做的。將蘋果去芯，然後切成圈狀去炸。用其他油我不知效果會怎樣，但要達到某個溫度才炸得好吃的。
michelle,
Really? I didn’t try Chinese food in Chinese restaurant in Paris. It tells me I shouldn’t take a chance.
Ebenezer：
真的不錯。
臻媽：
很易做的。炸嘢一定要多油的。
好似怪獸咁架，你快D去打怪獸喇
奕：
哈哈哈哈﹗楓葉似怪獸？我家門口有一棵日本楓樹，等我去打吓佢先。
I made it with my son today,good and easy to make.Thanks for posting the recipe~
好味呀，我都想試下整．．．
Thanks a million R&E (and your God of Kitchen too!) for kindly posting the recipe. It does look simple enough for even a cookery novice like me to try
Unfortunately I do have a question about how to get the donut shape of the fritters, if I may? In the posted recipe one just finely chop the apples and deep fry it (as a dollop from a tablespoon so the shape is ball- or crenelle-shaped?). However, in one of your replies above, you mentioned that one should “將蘋果去芯，然後切成圈狀去炸”. So I’m wondering if “切成圈狀” means you slice the apple sideways after it has been cored, and thus it has a circle /donut shape when fried because the apple flesh is ring-shaped to start off with rather than finely-chopped? However, from your beautiful pics of the final product above, it looks like the apples were indeed finely-chopped?
I’m sorry for having to ask the above, probably it’s just something blindingly obvious to me that I didn’t realise. Anyway, hopefully you could kindly help solve the mystery for me about how to get a donut shape out of finely-chopped apples. (Or perhaps it’s just made into a donut shape with the batter by hand?) Thanks so much again for your help.
wow…. it looks so good… never have it before.. maybe i will try it when i return home!!
路過的。
蘋果似乎就咁食好些吧。炸了或做成蘋困批之類, 總好有點怪怪的。
Jenni,
Yeah!!
folium：
很容易做的。
snowdrops,
ooh, sorry. When I posted the recipe, I was in a rush and forgot to update the recipe in English.
So I wrote it in Chinese later.
Correct! Then you can get the apple rings.
gwen,
you should. It’s really easy to make and tastes good.
蘋果痴：
謝謝到訪﹗
我也是很愛吃蘋果的，也覺得煮過的蘋果不好吃。
但是自從吃過我老公烘的蘋果批後，我的想法完全改變了。
看來很不錯，外表像沙翁，內裡像蘋果批。
maisy：
味道好好，你也可以弄。