print this post

Apple Fritters

by Karen DeMasco and Mindy Fox
from The Craft of Baking
(Clarkson Potter, 2009)
Makes 10

Simple to make, these festive apple fritters are great for brunch or alongside ice cream for dessert. Beer not only deepens the flavor of the apple fritters, its bubbles make them light and crispy. When dipping, loop the apple rings over your finger for ease and to get the fullest coverage.

convert Ingredients
3/4 cup plus 2 tablespoons unbleached all-purpose flour, sifted
1/4 cup plus 7 tablespoons sugar
1 1/4 teaspoons ground cinnamon
Kosher salt
2 large eggs, separated
1 1/2 teaspoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup beer (lager or pilsner)
1 large firm baking apple, such as Granny Smith, Mutsu, or Crispin
Peanut oil, for frying

Method
1. In a bowl, whisk together the flour, 1/4 cup of the sugar, 1/2 teaspoon of the cinnamon, and 1 teaspoon salt.

2. In a large bowl, whisk together the egg yolks, butter, and vanilla. Whisk in one third of the flour mixture then one third of the beer to the egg yolk mixture, just to combine. Add the rest of the flour mixture and beer in two additions; whisk well to combine. Set the batter aside to rest for 30 minutes.

3. While the fritter batter is resting, peel, core, and slice the apple into ten 1/8-inch-thick rings. Spread out the rings on a large plate. Stir together 1 tablespoon of the sugar and 1/4 teaspoon of the cinnamon, and sprinkle the mixture over the apple slices. Let the slices sit for 20 minutes to soften and absorb the sugar.

4. Whisk the egg whites to soft peaks, and gently but thoroughly fold them into the batter.

5. In a wide, shallow bowl, whisk together the remaining 6 tablespoons sugar, remaining . teaspoon cinnamon, and a pinch of salt.

6. Fill a high-sided skillet or wide pot with 2 inches of oil, and heat the oil to 375°F (190°C). In batches, dip the apple rings into the batter to coat both sides, and fry, turning once, until the apple fritters are golden and crisp, about 3 minutes. Drain on paper towels, immediately toss the fritters in the cinnamon-sugar mixture, and serve warm.

Recipe © 2009 Karen DeMasco and Mindy Fox. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

You might also like these:

Banana Fritters
Ricotta Fritters
Apple Dumplings
Indian Milk Fritters
Sweet Fritters with Red Wine and Star Anise Sauce
Apple Crisp with Brandy-Soaked Currants