Slices of tart Granny Smiths are dragged through a slightly sweet batter bettered by a toasty lager, and deep-fried until the fritters are golden and the fruit is almost custardy. Dusted with Chinese five-spice scented sugar, they are the exotic love children of a doughnut and a pastry, and a seasonal indulgence you will love.
Makes: makes about 18 frittersIngredients:
- 3⁄4 cup all-purpose flour
- 6 tablespoons cornstarch
- 1⁄2 cup plus 3 tablespoons sugar, divided
- 1 teaspoon kosher salt
- 1⁄4 teaspoon baking powder
- 2⁄3 cup Blue Point Toasted Lager, room temperature
- 2 teaspoons melted butter
- 1 teaspoon vanilla
- 3 Granny Smith apples, peeled, cored and sliced in 1⁄3-inch rings
- peanut oil, for frying
- 1 teaspoon five-spice powder
1. Combine the flour, cornstarch, 3 tablespoons sugar, salt and baking powder in a medium bowl.
2. Combine the beer, butter, and vanilla in a small bowl. Whisk the wet mixture into the dry ingredients until just combined, taking care not to overmix. Set aside 30 minutes.
3. Pour the oil to a depth of 2 inches in a high-sided skillet. Heat over medium-high heat to 365 degrees F (if you don’t have a deep-fry thermometer, test the oil with the handle of a wooden spoon; bubbles will form around the stick when the oil is ready).
4. Coat about 6 apple slices at a time in batter, and carefully drop into oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels. Repeat with remaining apples, discarding any brown bits in the oil between batches.
5. Combine the remaining ½ cup sugar and five-spice powder in a medium bowl. Toss fritters in spiced sugar. Serve warm.