Apple Fritters
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
Originally served as an accompaniment to savory meat dishes, especially pork, these scotch whisky-marinated balls of fruit and dough pair well with Ragoo’d Pork (page 126), either right beside it on the main plate, or after, as a sweet finish served with your favourite single malt.
Ingredients
  • ¼ cup whisky or orange juice
  • ¼ cup milk
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon, grated
  • ¼ cup sugar, plus additional
  • 1 teaspoon vanilla
  • ½ teaspoon ground ginger
  • 1 pound (450 grams) sweet, firm apples such as Granny Smith, Gala or Pink Lady (2 or 3 medium)
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 tablespoon melted butter
  • Vegetable oil, for frying
Instructions
  1. In a medium bowl, mix together the whisky, milk, lemon juice, lemon zest, sugar, vanilla and ground ginger.
  2. Peel and core the apples. Chop into ½-inch pieces and toss in the whisky mixture. Marinate for 30 minutes, stirring occasionally.
  3. Drain the apples, reserving the marinade. In a large bowl, stir together the flour, baking powder, cinnamon and salt. Whisk in the eggs, melted butter and ½ cup of the marinade juice to make a pancake-like batter. Stir the apples into the batter, mixing well to ensure good distribution.
  4. In a large saucepan, heat 2 or 3-inches of vegetable oil to 350°F over medium-high heat.
  5. Drop tablespoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Do not crowd the pan. Drain on paper towels.
  6. Sprinkle more sugar on top and serve warm.
Notes
Do not use an expensive single malt whisky in the marinade - it’s a waste your money and the distiller’s skill and labour - all of the subtle aroma and flavour is lost in the deep-frying. Instead, choose a blended whisky or whiskey, which you can then use in Laoghaire’s Whisky Sour (page 304) or Jamie’s Rusty Nail (page 310), or any number of other cocktails.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/canadas-tastemakers-theresa-carle-sanders-of-outlander-kitchen/