Ingredients
- 1 c. Peeled, cubed Stayman Winesap apples
- 2 c. Apple cider
- 1 c. All-purpose flour
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1 Tbsp. Sugar plus
- 1 tsp Sugar
- 1 lrg Egg beaten
- 2/3 c. Lowfat milk room temperature
- 3 Tbsp. Unsalted butter melted, cooled
- 6 c. Lard or possibly vegetable oil Powdered sugar and cinnamon
- 2/3 c. Sugar
- 1/4 tsp Freshly-grated nutmeg
- 2 tsp Cornstarch
- 1/4 tsp Salt
- 3/4 c. Hard cider
- 1/4 c. Water
- 1 x Bay leaf
- 1 x Two-inch lemon peel strip
- 1/4 c. Bourbon
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Apple Fritters With Cider Sauce
Servings: 12
Directions
- Macerate apples for 1/2 hour with apple cider.
- Sift together flour, salt, baking pwdr and sugar. Make a well in the center of dry ingredients and beat in egg, lowfat milk and butter. Mix till homogeneous. Drain apples and gently fold into the batter. Set aside for up to 1 hour.
- In a large saucepan, combine sugar, nutmeg, cornstarch and salt. Add in remaining ingredients for cider sauce, except bourbon, and bring to a simmer. Simmer 10 min. Stir in bourbon. Remove from heat and set aside.
- Heat lard or possibly oil in a heavy 4-qt saucepan to 375 degrees. Drop fritter mix into warm fat by the teaspoonful. Fry till golden brown and drain well. Dust with powdered sugar and cinnamon. Serve with cider sauce on the side.
- This recipe yields 3 dozen fritters.
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