Apple Fritters With Bourbon Ice Cream
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Ground Cinnamon2.5 tbsps
Unsalted Butter (melted)1 tbsp
Apple Cider Vinegar1.75 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Ground Nutmeg2 cup
Buttermilk2 large
Egg (separated)1 tsp
Coarse Kosher SaltDirections:
1
For fritter coating: Blend sugar and cinnamon in small bowl
2
DO AHEAD: Coating can be made 3 days ahead
3
Cover; store at room temperature
4
Blend sugar and cinnamon in small bowl
5
DO AHEAD: Coating can be made 3 days ahead
6
Cover; store at room temperature
7
For apple filling: Melt butter in heavy large skillet over medium-high heat
8
Add apples
9
Sprinkle with sugar and cinnamon; toss to coat
10
Sauté until apples are browned in spots and tender, stirring often, about 10 minutes
11
Add cider and vinegar
12
Cook until all liquid evaporates, stirring often, about 4 minutes
13
Set filling aside in skillet to cool
14
Melt butter in heavy large skillet over medium-high heat
15
Add apples
16
Sprinkle with sugar and cinnamon; toss to coat
17
Sauté until apples are browned in spots and tender, stirring often, about 10 minutes
18
Add cider and vinegar
19
Cook until all liquid evaporates, stirring often, about 4 minutes
20
Set filling aside in skillet to cool
21
For fritter base: Place double layer of paper towels on work surface
22
Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend
23
Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend
24
Gradually stir buttermilk mixture into dry ingredients
25
Beat egg whites and coarse salt in another medium bowl until peaks form
26
Gently fold egg whites into fritter base, then fold in cooled apple filling
27
Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups)
28
Attach deep-fry thermometer to side of pan
29
Heat oil to 320°F to 330°F over medium heat
30
Working in batches of 5 or 6, drop batter into oil by tablespoonfuls
31
Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch
32
Using slotted spoon, transfer fritters to paper towels
33
Drain briefly, then toss warm fritters in cinnamon-sugar coating
34
Transfer to large rimmed baking sheet
35
Do ahead Can be made 2 hours ahead
36
Let stand at room temperature
37
Rewarm in 350°F oven 5 minutes, if desired
38
Mound fritters on platter
39
Serve with Bourbon Ice Cream
40
Place double layer of paper towels on work surface
41
Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend
42
Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend
43
Gradually stir buttermilk mixture into dry ingredients
44
Beat egg whites and coarse salt in another medium bowl until peaks form
45
Gently fold egg whites into fritter base, then fold in cooled apple filling
46
Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups)
47
Attach deep-fry thermometer to side of pan
48
Heat oil to 320°F to 330°F over medium heat
49
Working in batches of 5 or 6, drop batter into oil by tablespoonfuls
50
Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch
51
Using slotted spoon, transfer fritters to paper towels
52
Drain briefly, then toss warm fritters in cinnamon-sugar coating
53
Transfer to large rimmed baking sheet
54
Do ahead Can be made 2 hours ahead
55
Let stand at room temperature
56
Rewarm in 350°F oven 5 minutes, if desired
57
Mound fritters on platter
58
Serve with Bourbon Ice Cream