madbaker | Frying isn't baking, of course, but close enough.

This week's Resolution Recipe: Apple Fritters for Lent
This is the recipe that

ldyanna and I didn't make when she was over, because we had too much food already.

Take apples and peel them, then cut in the way of the Host. Make a batter of flour with saffron, and add currants, and put the apples in this batter, then fry them in sufficient oil for each. Powder with sugar when they are cooked, etc. (Libro di cucina, 14^th century)

1.25 lb apples
1.5 cups flour (I used King Arthur white whole wheat)
6 threads saffron
1.5 cups water
3/8 cup currants
oil for frying (I used rapeseed oil)
2 tsp turbinado sugar

Crush saffron into water and mix into flour to create a batter. Mix in currants.
Peel and core apples, then slice thinly into circular slices.
Heat a 1/4" to 1/2" of oil in a skillet over medium-high heat to 275 degrees. Dip apple slices in batter and fry for 2-3 minutes per side. Drain on paper towels; when entire batch is done, dust with sugar.

While the recipe does not call for adding water, it's necessary to add some liquid to make a batter. Other fritter recipes use a similar mixture so this seemed reasonable.
My brother-in-law, a Lutheran pastor, informs me that Hosts can be in wedges as well as thin circular slices. The thin circles would fry more quickly and more easily, so despite the additional work I went that route.

What worked: Not the healthiest breakfast I've ever made, but yummy and not an overwhelming amount of work -- I'd peeled, cored, and sliced the apples a couple days ago, then vacuum sealed them as a test. They seem to survive okay so that makes this a viable tourney breakfast.

What didn't: The batter was too thick. Increase water by 25% or more next time. Also, the currants all fell to the bottom (which I did not discover until almost out of batter). Thinner batter might help that, but also stirring up in between frying batches. Also I might run two skillets simultaneously - they are better hot.
Also, I hurried the last batch of apples and gave myself a couple slight hand burns from spattering oil. You know better - be more careful around hot oil.

Will I make it again? I think so. This would make a nice Saturday morning tourney breakfast.