apple fritters with cider dipping sauce
The reduced apple cider makes a wonderful dipping sauce for these fall fritters, or as an easy afternoon snack with sliced apples as well. For a quick dessert, spoon the sauce over ice cream and serve.
- Cider Dipping Sauce
- 2 cups apple cider
- 1 large Granny Smith apple, peeled, cored, and diced
- 1 cup apple cider
- 2 tablespoons unsalted butter
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 large eggs
- Vegetable oil, for frying
- Make cider dipping sauce. Place apple cider in a saucepan and bring to a boil. Reduce heat to medium low and cook uncovered until thickened and syrupy, about 45 minutes to 1 hour (see cook's note). Remove from heat and transfer to a clean bowl or jar and cool to room temperature.
- In a medium saucepan, add apple and apple cider. Bring to a boil, reduce heat to low and simmer until apples are softened and cider has thickened, about 30-35 minutes (mixture should look like a slightly chunky applesauce). Set aside to cool.
- In a small saucepan, add butter over low heat and cook until melted. Set aside to cool.
- In a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another medium bowl, combine eggs and cooled butter. Add cooled apple cider mixture (you should have about 3/4 cup) until incorporated. Fold into dry ingredients and mix until just combined.
- Line a plate with paper towels and set aside.
- Add enough oil to a large Dutch oven or stockpot to come up about 2 inches on side of pan and place over medium-high heat. When oil is ready you can test it by adding a small piece of batter to it to see if it starts to bubble. When it's ready, place a medium amount of batter onto a small ice cream scoop and carefully drop batter into oil (do one as a test to see how long it takes to cook). Continue with remaining batter, frying in batches, as to not overcrowd pan. Cook until golden brown on all sides and puffed, 5-10 minutes, depending on size of fritters. Remove fritters with a slotted spoon and transfer to paper towel-lined plate to drain and cool slightly. Repeat with remaining fritters. Serve warm alongside dipping sauce.
Makes approximately 18-20.
cook's note: Start checking the cider after about 45 minutes and from this point, keep a close eye on it. Once it's close, it will thicken up fairly quickly so you want to make sure you remove it from heat before it gets too thick and caramelized. It will continue to thicken as it cools so a just thickened syrup is what you're looking for.
For more great recipes using apple cider, check out our fall ’15 issue.