Apples are available all year round. However, we have heard plenty of times that they taste better during September-November, their peak season. And so when baking and recipe writing, people recommend to make the best use of apples and other types of fruit when they’re in season. I tend to agree and play by the rules…most of the time.
Yes, I could’ve used fruit that’s currently at its prime. An orange or lemon curd tart would’ve been inviting. A Meyer lemon bundt cake would’ve been delectable. But apple fritters….that’s what I’m talking about and in my opinion, too much of a good thing should be consumed all-year long and should never have an expiration date.
However, I’m not going to lie. It didn’t feel all the way appropriate and legitimate to write this recipe in mid-February. When I think of apples and sparkling apple cider, I’m involuntarily reminded of autumn leaves, warm spices, and decay. (I’m so emo). I think this recipe would’ve been a perfect fit for the fall. It felt kind of wrong when preparing the apple fritters this morning, but yet sooooo incredibly right when tasting them.
But we get that “so wrong, but yet so right” feeling many times and learn how to brush off the wrong and focus solely on the right. For example, we play hooky simply because it seems to be the perfect day to stay cozy at home–so wrong, but yet so right (Come on, you know you’ve done it before! If you haven’t, I admire your commitment and urge you to try it sometime). I have dessert before the main course if I’m feeling inpatient or I skip the main course all together and fill up on just dessert (who hasn’t?)–so wrong, but yet so right. Also, I enjoy stopping at gas stations because I like the smell of gasoline–weird, but also so wrong, but yet so right…actually, that’s just plain wrong. But you get the point.
Anyways, I guarantee that the “wrong” feeling of making this recipe on icy and frigid February will disappear. Luckily, you will be left only with the satisfying “right” as soon you try these delicious apple fritters. Oh, so so soooooo right.
*Note: I will use the basic fritter ratio (2 flour : 2 liquid: 1 egg) for this recipe. I will also use the basic ratio for caramel sauce (1 sugar : 1 cream) and make some adjustments to it. It is recommended to make the caramel sauce and the cinnamon sugar before starting to fry the apples so that it’s all ready to go. Fritters don’t like to wait for anyone and they will become soft, sad, and soggy if they are forced to wait 😦
– The apple fritters will be delicious and will satisfy your palette to the fullest due to the balance of sweetness from the apples, apple cider, and caramel sauce + the slight bitterness of the caramel sauce + the slight tartness/acid of the sparkling apple cider + salt. All 4 tastes in one bite! YEAHHH!!
– Using sparkling apple cider as the liquid will bring out the apple flavor even more. The bubbles will make a lighter and crispier batter.
– Dusting the apple fritters with 10x sugar and cinnamon will compliment the apple flavor very nicely as so will the caramel sauce.
4 oz flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
a pinch of nutmeg
4 oz sparkling apple cider
2 oz egg
vegetable oil for frying, just enough to cover the sliced apples
1. Sift flour, baking powder, salt, cinnamon, and nutmeg into a bowl.
2. Whisk the sparkling cider and eggs together in a separate bowl and then pour mixture over dry ingredients. Mix thoroughly and set aside.
3. Peel, core, and cut apples into eighths.
4. Start warming up vegetable oil in a small pan. One easy way of detecting if you’re oil is ready is by dropping a tiny drop of batter into the oil. If the drop quickly rises to the surface then you are ready to start frying.
5. Dip 3-4 apple slices into the frying batter and cover them with the batter completely. Remove apple slices out of batter and gently drop them into the frying oil. Fry until the bottom develops a nice golden color. Turn apple slices over, and continue to fry until they’re uniformly golden. (Don’t try to fry too many apple slices at once because an overload in the frying pan can drop the temperature of the oil and mess up the frying process. If this happens, the apples will become soggy and the wanted crispiness won’t occur successfully).
6. Place apple fritters over a napkin to soak up the excess oil.
7. Dust cinnamon sugar over apple fritters.
- Combine water and sugar in a pot. Remove lumps in sugar with fingers.
- Bring water and sugar to caramel stage (sugar must reach a uniform golden brown color).
- Pour in heavy cream to pot, stir, and remove pot from heat.
- Add a pinch of salt, vanilla, and lemon juice to taste. Stir.
- Strain caramel sauce and allow it to cool down before serving.