Apple Fritters with Apple Caramel
Old fashioned apple fritters have a sweet crunchy coating with a fresh apple bite in the center. This is modernized with an apple caramel.
¾ cup all purpose flour
2 tablespoons baking powder
pinch of salt
1 tablespoon vegetable oil
2 granny smith apples (peeled, cored and cut into 2-3cm slices)
Extra vegetable oil for frying, approximately 2 cups
Sugar and ground cinnamon for coating
1 cup white sugar
½ cup The Apple Press JAZZ™️ Apple Juice
¼ cup cream
1 teaspoon salt
|Prep Time: 5 minutes
Cooking Time: 15 minutes
Place flour, baking powder and salt in a bowl and mix. Add water and oil and whisk to combine.
Heat oil in saucepan (check temperature by dropping a pea sized amount of batter into oil – this should rise to the top immediately when at correct temperature)
Dip each slice of apple into batter, making sure each slice is well covered and place gently into hot oil. Cooked for 1-2 minutes each side or until golden brown. Place onto a lined oven tray to keep warm until you have cooked the entire batch.
Serve immediately while they are crunchy.
We served our fritters with Apple Caramel and thick Greek Yoghurt, for a treat serve with ice cream.
Add sugar and JAZZ™️ Apple juice to pan and stir to combine but don’t stir again! Simply swirl pan until the sugar has melted and turns an amber colour. This can take a little while, be patient. Carefully add butter and whisk until melted. Remove from heat and slowly pour in cream and whisk continuously until cream is incorporated. Add salt and mix well.
Set aside for 5 minutes to cool before pouring into a jar for storing.
Your batter shouldn’t be too thin or too thick – similar to a pancake mix. You can adjust the consistency by adding more water or flour to achieve desired consistency.
To prevent crystallization when making the Apple Caramel, make sure your pot and spoons are very clean. Any debris will cause crystallization. If you are nervous about this process, you may add 1 teaspoon of cornflour to the sugar and juice mixture to prevent crystallization.
Delicious recipe and photography by our very good friend: Sarah Jones