While there are many ways to celebrate fall, a trip to an apple orchard is an ideal way to spend a perfect autumn afternoon. Picking apples while appreciating the changing leaves and a bit of crispness in the air is the first step to creating fantastic fall foods.
Once a year, my mom would break out the fryer and make apple fritters. Over the years, I’ve learned that there are several versions of fritters, including one that is donut-like, but this remains our family’s favorite.
Apple Fritters with Apple Cider Reduction
The hint of barley brings a subtle lower note to the fried batter which pairs well with the tart apple.
- 1 cup apple cider
- 1/2 cup nondairy milk
- 1 teaspoon cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour, plus more for dusting
- 2 tablespoons barley flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 2 McIntosh apples, cored, cut into 1/2 inch rings, peeled if desired
- Canola oil, for frying
- Powdered sugar, for dusting
- Bring the cider to a boil in a small saucepan over high heat. Reduce the heat and let set simmer for about 20 minutes, or until reduced by half. Keep warm.
- In a bowl slightly wider than the apple rings, stir together the milk and vinegar. Let curdle, then add the sugar, vanilla, flours, baking powder, and cinnamon. Whisk to combine. The batter should be thick so it won’t drip off the slices. If needed, add an additional tablespoon flour.
- Heat 1 inch of oil in a large skillet over medium high heat. Line a baking sheet with a brown bag to drain the fritters. When the oil starts to ripple, it is ready. Maintain the oil at this temperature. Working in batches, toss an apple ring with a bit of the extra flour to dry the apple and help the batter adhere. Dip the apple ring in the batter and coat it well. Fry the ring until golden, about 3 to 5 minutes. Drain on the baking sheet. Serve hot, dusted with powdered sugar in a pool of cider reduction.
Yield: 8 to 10 fritters, depending on the size of the apples