Author: Chef Jonathan Collins recipe for SweeTango Apples
Canola oil – for frying. As needed per deep fryer instructions or to suit pot
3 cups (750 mL) Unbleached All Purpose Flour, sifted
2 tsp (10 mL) Baking Powder
2 Large Eggs
3 cups (750 mL) Thornbury Premium Apple Cider
4 SweeTango Apples – peeled, cored and thick slices
Optional: Confectioners sugar/Icing sugar as desired, in shaker or fine sieve
Preheat Canola oil in a large heavy bottom or cast iron pot or electric deep fryer to 375°F (190°C).
Combine flour and baking powder in a large mixing bowl, whisk to combine.
In a separate mixing bowl combine eggs and cider, whisk to combine. Then add the dry mixture to the wet.
Rest batter for 30 minutes. Adjust consistency for thick, smooth batter using more flour or cider if necessary.
Dip apple slices in batter, allow excess batter to drip off, and gently place in hot oil.
Turn to fry both sides evenly to golden brown, remove, drain excess oil on paper towel.
Finish with a dusting of confectioner’s sugar and caramel sauce.
Ingredients: – Caramel Sauce
2 cups (500 mL) White Granular Sugar
¼ cup (60 mL) Still Water
Generous ¾ cup (180 mL) Unsalted Butter, cubed
2 Tbsp (30 mL) Apple Brandy
1 cup (250 mL) Heavy Cream (35% whipping cream)
½ tsp (2.5 mL) Ground Cinnamon
½ tsp (2.5 mL) Ground Nutmeg
¼ tsp (1 mL) Ground Allspice
¼ tsp (1 mL) Flaked Sea Salt
Heat sugar and water in a large heavy bottom saucepan over medium-high heat, gently stir to dissolve.
Swirl pan occasionally, using a heat-safe silicone pastry brush to keep sugar off the sides of pan until amber yellow.
Reduce heat to low, add butter, stir until combined. Add cream, apple brandy, cinnamon, nutmeg, allspice and sea salt.
Whisk caramel until smooth, remove from heat.
Serve with SweeTango fritters.
Chef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty, and now he’s cooking with SweeTango! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.