Versatile apples in easy recipes

Grated apple fritters

An easy breakfast, these fritters can be ready in 20 minutes. Serve with sausage or bacon on the side, if desired; makes 12 to 16 fritters.

1 large apple

2 large eggs

1/2 cup all-purpose flour, sifted

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Vegetable oil for frying

Peel, core and grate the apple into a medium bowl. Separate eggs; drop the whites into a large bowl and the yolks into a small bowl. Whisk yolks until light; stir into the grated apple. Add flour, baking powder, baking soda and spices; stir to combine. Beat the egg whites until stiff; fold into apple mixture. Heat oil (at least 1/4 inch deep) in a skillet. Drop batter by heaping tablespoons into hot oil. Cook about 1 minute, turn, cook second side another minute. Fritters should be golden brown. Drain on paper towels. Serve immediately or keep warm in a low oven.

Walnut, apple and celery salad

This is a good fall salad for a quick lunch or a first-course at dinner. Recipe from “The Healthy Kitchen: Recipes For a Better Body, Life and Spirit,” by Andrew Weil, M.D. and Rosie Daley; makes 6 servings.

2 cups cored and cubed apples

Juice from 1 lemon (about 1/4 cup)

2 cups sliced celery

2 cups sliced hearts of palm, drained

1/2 cup chopped walnuts

1 head Boston leaf lettuce or red leaf lettuce

Dressing:

1/2 cup plain low-fat yogurt

1/4 cup apple cider vinegar

1 tablespoon grainy mustard

1 tablespoon chopped shallots

1 tablespoon prepared pesto or 1 clove garlic and 1 tablespoon fresh basil leaves

Immediately after pealing and cubing the apples, toss them with lemon juice in a small bowl. Put celery, hearts of palm, and walnuts in a big bowl; add apples and toss. Put all dressing ingredients in a blender; blend until smooth. Pour dressing over salad ingredients; toss well. Tear six leaves off the head of lettuce; wash and dry leaves, then lay a leaf on each of six salad plates. Spoon equal amounts of salad on lettuce leaves and serve.

Carrot, parsnip and Granny Smith apple coleslaw

Try this as a side dish with pork or fried chicken. Recipe from “Apples, A Cookbook” by Robert Berkley; makes 6 to 8 servings.

4 carrots, peeled and shredded

3 small parsnips, peeled and shredded

2 Granny Smith apples, peeled, cored and finely chopped

1/4 head red cabbage, shredded

1 small red onion, thinly sliced

2 tablespoons chopped parsley

1/2 cup mayonnaise

1 tablespoon sugar

Salt and pepper to taste

In a bowl, combine carrots, parsnips, apples, cabbage, onion and parsley. Add mayonnaise, sugar, salt and pepper to taste. Mix well and chill until ready to use.

Baked apple wedges

Here’s an easy dessert from “What to Have for Dinner: Easy Menus for Every Night of the Week,” by Martha Stewart Living. McIntosh apples are recommended because they become soft without falling apart. Makes 4 servings.

3 tablespoons dark brown sugar

1/2 cup rolled oats (not instant)

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

Pinch of ground nutmeg

Pinch of ground cloves

1/4 cup sliced almonds, toasted

4 McIntosh apples

1 large egg beaten with 1 tablespoon milk

Preheat oven to 350 degrees. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in work bowl of a food processor; blend until smooth. Add half the almonds; process until finely chopped. Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl. Peel apples and cut into quarters. Cut out cores. Dip apples into egg, letting excess drip off. Coat apples with oatmeal-nut mixture; transfer to prepared baking sheet. Bake 20 to 25 minutes or until soft. Serve warm with whipped cream or ice cream, if desired.

Onion and apple marmalade

Serve this condiment warm, with roast pork, or with a pile of roasted vegetables. I’ve also served it on a cheese platter. Marmalade can be made a few days in advance; just re-warm gently when ready to serve. Recipe from “Chez Panisse Fruit” by Alice Waters; makes enough for 6 servings.

3 medium onions, peeled and sliced

1/2 cup verjus*

3/4 cup white wine or hard cider

Salt and pepper

3 apples

1 cup water

2 tablespoons honey

2 tablespoons unsalted butter

Put sliced onions into a heavy-bottomed pan; add verjus, wine, and a big pinch of salt. Bring to a boil, reduce heat, and simmer until liquid has been absorbed, about 20 minutes. Meanwhile, peel, core and slice apples. Add them and the water to the onions; cook another 30 minutes. Stir occasionally so marmalade does not stick and burn. When onions and apples are soft and melted together, marmalade is done. Stir in the honey and butter. Serve warm.

* Verjus is the sour juice of green, unripe grapes. It is often used in recipes as a less-acidic substitute for vinegar or lemon juice. Several brands are sold in gourmet shops or specialty markets. If you cannot find it, you can substitute vinegar (sparingly) although the flavor will change a bit.