From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
This week, we're sharing a recipe perfect for fall: apple fritters.
The word fritter is derived from the Latin word frictura, meaning "to fry." So it should come as no surprise that fritters are basically batter (chou paste or yeast dough) that gets fried until light and crisp. Often, the batter either coats or is mixed with fruit, vegetables, meat, or seafood before being fried.
Fritters can be found in all types of cuisines, from Japanese tempura and Indonesian gorengan to French beignets and Italian fritto misto. Of course, there's also the all-American fried dessert, the apple fritter.
This recipe from Sunny Anderson uses a beer batter in order to achieve that perfect light and airy crunch. A mix of warm spices give the fritters depth.
Beer-Battered Apple Fritters
Ingredients yields 15 to 18 fritters 2 Granny Smith or Golden Delicious apples, peeled, cored and chopped 1/4 cup brown sugar 2 tbsp granulated sugar 1/2 tsp pumpkin pie spice 1/4 tsp allspice 2 to 3 scrapes of fresh nutmeg 1 cup all-purpose flour Kosher salt 7 oz beer (lager or pilsner) Peanut oil, for deep frying Optional toppings: caramel sauce, powdered sugar Directions
In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg. Set aside.
In a separate (large) bowl, add flour and a pinch of salt.
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Make a well in the center of the flour mixture and whisk in the beer until combined. It should be slightly thicker than pancake batter. Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches. Fry until golden brown on both sides, flipping once, about 4 minutes total. Remove and drain on a paper towel.
Serve hot with warm caramel sauce or a dusting of powdered sugar.
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