Pairs well with Apple Fritters
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Apple Fritters
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Delicious apple fritters made with a yeast batter, featuring a hint of pale ale and Calvados-soaked apple rings, fried to perfection and dusted with powdered sugar.
00:03:00 total
Serves 6
medium
Decadent Dessert
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Ingredients
- all-purpose flour - 3/4 cup (3/4 cup or 4.5 oz)
- whole milk - 1/3 cup (lukewarm, divided, 1/3 cup or 75 ml)
- yeast - 1 tsp (1 tsp)
- pale ale beer - 1/4 cup (1/4 cup or 60 ml)
- egg yolk - 1 (from 1 egg)
- neutral oil - 2 tbsp (2 tbsp, peanut oil recommended)
- salt - pinch (pinch)
- egg whites - 2 (from 2 eggs, beaten)
- apples - 6 (6, peeled and sliced into rings)
- lemon juice - 1 lemon (from 1 lemon)
- sugar - 4 oz (4 oz or 100g)
- calvados - 3 tbsp (3 tbsp)
- powdered sugar - to taste (for garnish)
Instructions
- Prepare the Batter: Pour half of the lukewarm milk into a bowl, add yeast, and let it sit. In another bowl, mix the flour, pale ale, egg yolk, and a pinch of salt. After 10 minutes, add the rest of the milk with the yeast. Work in 2 tablespoons of peanut oil. Cover and leave at room temperature for 2 hours.
- Prepare the Apples: Peel the apples and slice into rings. Optionally, use a melon baller to remove the core. Place apple rings into water with lemon juice.
- Marinate the Apples: Drain the apples and mix with Calvados, lemon juice, and sugar. Let them sit for 30 minutes.
- Whip Egg Whites: Take two egg whites and whip them until they hold peaks.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the bubbly batter.
- Fry the Fritters: Dip the apple rings into the batter. Fry at 375°F (190°C) for about 90 seconds per side. Drain on paper towels.
- Serve: Finish with a dusting of powdered sugar. Serve hot.
