APPLE FRITTERS WITH BOURBON ICE CREAM RECIPE | EPICURIOUS.COM

Steps:

• For fritter coating:
• Blend sugar and
• cinnamon in small bowl. DO AHEAD: Coating
• can be made 3 days ahead. Cover; store at
• room temperature.
• For apple filling:
• Melt butter in heavy
• large skillet over medium-high heat. Add
• apples. Sprinkle with sugar and cinnamon;
• toss to coat. Sauté until apples are browned
• in spots and tender, stirring often, about 10
• minutes. Add cider and vinegar. Cook until
• all liquid evaporates, stirring often, about 4
• minutes. Set filling aside in skillet to cool.
• For fritter base:
• Place double layer
• of paper towels on work surface. Whisk
• flour, sugar, lemon peel, baking powder,
• and spices in large bowl to blend. Whisk
• buttermilk, egg yolks, and melted butter
• in medium bowl to blend. Gradually stir
• buttermilk mixture into dry ingredients.
• Beat egg whites and coarse salt in another
• medium bowl until peaks form. Gently fold
• egg whites into fritter base, then fold in
• cooled apple filling.
• Pour enough oil into heavy large
• saucepan to reach depth of 1 1/2 inches (5 to
• cups). Attach deep-fry thermometer to
• side of pan. Heat oil to 320°F to 330°F over
• medium heat. Working in batches of 5 or 6,
• drop batter into oil by tablespoonfuls. Fry
• fritters until deep golden brown and cooked
• through, turning fritters occasionally and
• adjusting heat to maintain oil temperature,
• about 4 minutes per batch. Using slotted
• spoon, transfer fritters to paper towels.
• Drain briefly, then toss warm fritters in
• cinnamon-sugar coating. Transfer to large
• rimmed baking sheet. Do ahead Can be
• made 2 hours ahead. Let stand at room
• temperature. Rewarm in 350°F oven 5
• minutes, if desired.
• Mound fritters on platter. Serve with
• Bourbon Ice Cream
• .