Thursday, 26 September 2013
How to make Cinnamon and Cider Apple Fritters
Apple season is well and truly upon us, so whether you stock up on basketfuls at the Farmer's Market; have your own tree in the garden or scrump from the local neighbourhood, it's always nice to experiment with new recipes.
This is a delicious Autumn pudding and is super-quick and easy to make, filling the kitchen with the delicious aroma of warm cinnamon. Substituting the milk for cider in this batter recipe makes it light and bubbly. You can make up the batter in advance (in fact it's maybe better if you leave it to sit for an hour or so), but do the apples last minute to prevent them from turning brown.
Ingredients (to serve 3-4)
2 or 3 eating apples - depending on size
1 medium egg
80g plain flour
1/2 teaspoon of cinnamon
100ml dry cider
sprinkle of cinnamon sugar (I make a batch up in a shaker of 5 tbsp granulated sugar/1tsp dried cinnamon)
sunflower oil for frying
Put your flour and 1/2 teaspoon of cinnamon in a large bowl. Make a well in the centre and crack in the egg. Slowly add the cider whisking to a smooth, lump-free batter.
Peel and core your apples when you are ready to eat them. Slice into thin rings - no more than about 1cm thick or they won't cook through.
Dip them straight into the batter mix and ensure they are completely coated.
Heat up your oil in a pan until it is smoking hot then carefully drop the battered rings in. Turn once and fry until golden brown all over - it only takes a minute or two.
Scoop out from the hot oil and drain off on kitchen paper, and give a good sprinkle of cinnamon sugar. Serve straight away with custard.
Fight you for the crispy bits!
What's your favourite apple recipe?