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Dish of the Week: Beer-Battered Apple Fritters

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.

See more Dishes of the Week: Dish of the Week: Coq Au Vin Dish of the Week: Argentine Chimichurri Dish of the Week: Flourless Chocolate Cake Dish of the Week: New England Clam Chowder Dish of the Week: Beef Stroganoff Dish of the Week: Hushpuppies Dish of the Week: Irish Soda Bread Dish of the Week: Pastitsio Dish of the Week: Chicken Tikka Masala Dish of the Week: The Cuban Sandwich Dish of the Week: Chicken and Chorizo Empanadas Dish of the Week: Potato Kugel Dish of the Week: Korean Fried Chicken Dish of the Week: Wiener Schnitzel Dish of the Week: Mexican Chilaquiles Dish of the Week: Falafel Dish of the Week: Fish and Chips Dish of the Week: Jucy Lucy Dish of the Week: Gazpacho Dish of the Week: Baklava Dish of the Week: Steak au Poivre Dish of the Week: Fried Green Tomatoes Dish of the Week: Turkish Shish Kebab Dish of the Week: Alabama White Sauce Dish of the Week: Plum Clafoutis Dish of the Week: Spaghetti alla Carbonara Dish of the Week: Homemade Pierogi Dish of the Week: Scallion Pancakes Dish of the Week: Mofongo Dish of the Week: Summer Risotto Dish of the Week: The Chicago-Style Hot Dog

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