Chef Robbie Lewis from Meddlesome Moth is getting into the fall season with a recipe for apple fritters.
Hard Cider Apple Fritters
1.5 cups All Purpose Flour
1/2 tsp. baking powder
2 tbs brown sugar
1/2 tsp fine sea salt
1.5 tbs butter, melted but not hot
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1 cup hard cider
1 egg slightly beaten
1 pink lady apple, cored and diced small. Not peeled and tossed with the juice of half a lemon
1 cup powdered sugar
Fresh whole nutmeg for grating
Up to 1.5 cups vegetable or neutral flavored oil, preheated to 350 degrees in a heavy bottom or cast iron skillet. Enough oil to come up to 1/4 to 1/3 of an inch.
For the Batter:
Mix all of the dry ingredients well with a whisk in a large bowl. Make a well in the center of the flour mixture. Add the oil, egg, and cider. Mix with a spatula or spoon until the mixture comes together. Not necessary to beat out all of the lumps. Some may remain. Do not over mix. Gently stir in the diced apples.
With a tablespoon or teaspoon, drop in the oil leaving about an inch between fritters in the pan. After frying for about 2 minutes, turn with a spatula and cook for another 1-2 minutes or until cooked through and dark golden brown. Transfer to a large bowl and toss, while hot, with powdered sugar until well coated and grate nutmeg over the bowl with the fritters.
Repeat until all of the batter has been used.
Serve warm or room temperature with caramel sauce and/or ice cream. Fresh berries would be a great pairing.