Apple Cider Fritters
The secret here is the reduction; you must boil your cider down until it is syrupy and concentrated, or the dough will be water-logged and weak. A heavy-bottomed pot is non-negotiable for maintaining steady oil temperatures as you drop the batter.
Control your oil and your reduction.
If the cider isn't reduced, the flavor disappears. If your oil gets too cold, the fritters will drink the grease rather than fry in it.
- Heavy-bottomed Dutch oven
- Candy thermometer
- Small saucepan
- Slotted spoon
- Wire cooling rack
What goes in.
- 2 cupsapple cider
- 2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 1 tbspbaking powder
- 1 tspground cinnamon
- 1/2 tspsalt
- 2 tbspunsalted butter, melted
- 1large egg
- 1 cupGranny Smith apples, peeled and diced into 1/4-inch cubes
- 2 cupspowdered sugar (for glaze)
- Vegetable oilfor frying
Concentrating the Cider
Simmer the cider until it is reduced to 1/2 cup. You are looking for a deep amber syrup that coats the back of a spoon; this provides the backbone of the flavor.
The method.
Reduce the cider
Boil the cider in a small saucepan over medium heat until it reduces to 1/2 cup. Let it cool slightly.
Mix dry ingredients
Whisk flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Combine
Stir the egg, melted butter, and reduced cider into the dry ingredients. Fold in the apple cubes until just combined; do not overmix.
Heat the oil
Fill the Dutch oven with 3 inches of oil and heat to 350°F.
Fry
Drop 1/4 cup scoops of batter into the oil. Fry for 3-4 minutes, turning once, until dark brown and firm.
Glaze
Whisk powdered sugar with a splash of water until thin. Dip the hot fritters into the glaze and set on a wire rack to set.
Other turns to take.
Spiced Rum Glaze
Replace the water in the glaze with a tablespoon of dark spiced rum for a sharper bite.
Walnut Crunch
Fold 1/2 cup of toasted, finely chopped walnuts into the batter for texture.
When it doesn't go to plan.
Keep a bowl of water nearby to dip your scoop; it prevents the sticky batter from clinging to the metal.
Fry in small batches of three or four to ensure the oil temperature doesn't plummet.
If the oil gets too dark, strain it through a fine-mesh sieve or cheesecloth before starting the next batch.
The ones that keep coming up.
Why are my fritters doughy in the middle?
The oil temperature was likely too high, cooking the outside before the center had a chance to set.
Can I use a different apple?
Granny Smith is preferred for its acidity and firmness; softer apples will turn to mush inside the batter.