|Cider Beer Battered & Panko Crusted Apple Fritter Rings Tossed in Cinnamon-Sugar |
with Salted Caramel Sauce + Candied Bacon
For the Cider Beer Batter:
2/3C Cider Beer
2 Large Eggs, Separated
2T Brown Butter, Melted
¾t Ground Ginger & Cinnamon
¼t Grated Nutmeg & Ground Allspice
¼t Salt (heaping)
1C AP Flour
For the Apple Fritter Rings:
3 Peeled Apples, Cut into Slices & Cored (we used Granny Smith apples)
Prepared Cider Beer Batter
Vegetable Oil, For Frying (or you can be crazy and fry them in bacon fat)
Prepared Cinnamon Sugar, For Coating
For the Cinnamon Sugar:
Pinch of Salt
For the Candied Bacon:
8 Strips Of Thick Applewood Smoked Bacon
2t Light Brown Sugar (per slice of bacon)
Apple Fritter Rings, Fried until Crispy & Coated in Cinnamon-Sugar
Salted Caramel Sauce, For Drizzling
Candied Bacon, Diced into Cubes
1. For the Cider Beer Batter: Whisk the beer, egg yolks, melted butter, sugar, ginger, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Whisk the flour and cornstarch in until just blended. Cover the bowl with a kitchen towel and let the batter sit for 30 minutes.
2. For the Apple Fritter Rings: Peel and core the apples, or if you don’t have a proper corer, just peel the apples. Slice the apples along latitudinal lines into ½inch thick slices. If you don’t have a corer, now is when you can use a round cutter to punch out the core of each slice. Set the slices on paper towels to drain excess moisture. Flip them over after a few minutes. Heat an inch of vegetable oil in a deep and wide pan or a deep-fat fryer to 365°F. Beat the egg whites to stiff peaks (but not dry – dry is when it looks clumpy) and fold the whites into the batter. You can preheat your oven to 250°F for keeping the fritters warm as you will have to fry them in batches. Dip each apple ring into the batter to coat, and then let any excess drip off before coating them in the panko breadcrumbs (this will be kind of messy, but try your best to cover the wet batter with the breadcrumbs, and then quickly drop them into the hot oil). Once they are completed crusted in panko, carefully place it in the hot oil and fry for a few minutes on each side. When the bottoms turn a deep golden color, use tongs or chopsticks to flip the fritters over. Let the other side turn deep golden and remove from the oil to the cooling rack or paper towels. Repeat until done (store the cooked fritters in the oven if you like). When the fritters are still slightly hot, place them into the bowl of cinnamon-sugar and toss to completely coat.
3. For the Cinnamon-Sugar: Combine the sugar, cinnamon, and a pinch of salt in a bowl and whisk to combine. Once you fry the fritters, let some of the excess oil drip off, and then toss them completely in the cinnamon-sugar until coated.
4. For the Candied Bacon: Preheat the oven to 400 degrees. Lay the strips of bacon on a baking sheet lined with a silicone mat. Sprinkle each slice of bacon with 2t of brown sugar. Bake for 12-16 minutes. Midway, flip the bacon over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until it is as dark as mahogany. Remove from the oven and cool the strips on a wire rack. Once the bacon is cool and crisp, chop into cubes.
5. For Serving: Stack the crispy, cinnamon-sugar coated apple fritter rings onto the center of a plate. Drizzle the plate and fritters with some homemade salted caramel sauce and sprinkle the candied bacon all over the pate and mound some more on top of the fritter stack. Enjoy immediately while they are still hot!
source: apple fritters.