SweeTango Apple Fritters with Caramel Sauce

By Chef Jonathan Collins recipe for SweeTango Apples

Ingredients:   Fritter 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 Instructions: 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.

Prep time 25 min
Cook time 35 min
Serves 8
Skill Medium

Directions

  1. Preheat Canola oil in a large heavy bottom or cast iron pot or electric deep fryer to 375°F (190°C).
  2. Combine flour and baking powder in a large mixing bowl, whisk to combine.
  3. In a separate mixing bowl combine eggs and cider, whisk to combine. Then add the dry mixture to the wet.
  4. Rest batter for 30 minutes. Adjust consistency for thick, smooth batter using more flour or cider if necessary.
  5. Dip apple slices in batter, allow excess batter to drip off, and gently place in hot oil.
  6. Turn to fry both sides evenly to golden brown, remove, drain excess oil on paper towel.
  7. Finish with a dusting of confectioner’s sugar and caramel sauce.
  8. 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
  9. Instructions: Heat sugar and water in a large heavy bottom saucepan over medium-high heat, gently stir to dissolve.
  10. Swirl pan occasionally, using a heat-safe silicone pastry brush to keep sugar off the sides of pan until amber yellow.
  11. Reduce heat to low, add butter, stir until combined. Add cream, apple brandy, cinnamon, nutmeg, allspice and sea salt.
  12. Whisk caramel until smooth, remove from heat.
  13. Serve with SweeTango fritters.
  14. Yields: 8