Jul/090
Apple Fritters
Much like the beloved funnel cake found at just about any amusement park, the fried apple fritter is a delicious but ultra fatty sort of donut. Add a little cinnamon and coarsely chopped apple, and you have a delectable dessert. Don’t eat it with ice cream. We thought it sounded good but it didn’t work. Save the ice cream for a melty chocolate chip cookie instead. Just dust the top of the fritter with a little powdered sugar, pour yourself a large glass of ice cold milk and enjoy.
Apple Fritters
1 tablespoon butter
2 tablespoons brown sugar
Juice of one lemon
1/4 cup water
2 cups chopped apples
Splash of rum or apple brandy
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
Confectioners’ sugar
Preheat a large saucepan with vegetable oil (or deep fryer if you’re really serious).
In a second saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, rum/brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely.
In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours.
In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate.
To serve, mound the warm fritters on a platter and garnish with powdered sugar.