Apple Fritters

  • 1 cup / 250 mL apple cider
  • 1 tablespoon / 15 mL cornstarch
  • 1 tablespoon / 15 mL baking powder
  • 1 cup / 250 mL all-purpose flour
  • 1/2 cup / 125 mL sugar
  • 1 tablespoon / 15 mL cinnamon
  • 4 cups (1 L) vegetable oil
    (for deep-frying)
  • 6 apple rings, 1/2-inch (1 cm) thick,
    cores removed (about 2 med. apples)
  • In a medium bowl, stir together the cider, cornstarch, and baking powder. Stir in enough of the flour to form a stiff batter.
  • In another bowl, stir together the sugar and cinnamon.
  • In a high-sided pan, heat the oil until it reaches 365 degrees F / 185 degrees C. Dip the apple rings in the batter and drop them carefully into the oil.
  • Fry in batches if necessary.
  • Turn the fritters so they brown on all sides. (The fritters may also be fried in a countertop deep-fryer, following the manufacturer's instructions.)
  • When the fritters are golden brown, remove them with a slotted spoon and drain them on paper towels. Toss the fritters in the sugar mixture and serve immediately.
My favorite way to serve apple fritters is with hot cajun sausage (substitute any favorite sausage), and potato pancakes. I sometimes also add some diced boiled turnip on the side.

These could also be served as a dessert item, hot or cold. On a cold winter night, they are great with hot apple cider.