Autumn is here in New York once again. I always look forward to the cool air and the changing leaves. This season really brings forth the flavors of breakfast. Something salty something smokey something sweet. This morning, with the aroma of fresh apples in the air, I figured I would take a couple of macintosh apples, grate them down, add some batter, and see if I could get some fritters cooking.

So, with about a half an inch of light canola oil in my cast iron skillet, I mixed pancake batter and four medium-sized apples. I took a spoonful and placed it on a sheet of waxed paper and patted it flat with the spatula. Once I had three of these I transfered them to the hot oil and let then cook for about two minutes before flipping them over and cooking the other side.

Now while this is going on I have another small frying pan over a light flame cooking a couple of rashers of bacon. I like mine cooked but not crispy.  Nice and chewy does it for me.

So, as the fritters finish cooking I scoop them out and place then on paper towels to drain off some of the oil.

As the bacon finishes, I transfer that to the plates, with a couple of fritters and pour on a nice drizzle of pure New York grade A maple syrup from a little place just outside of Middleburg.