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Winesap apples apple cider all-purpose salt baking pwdr sugar sugar egg milk butter lard sugar nutmeg cornstarch salt cider water bay leaf bourbon
Viewed: 38 - Published at: 7 months agoIngredients
- 1 c. Peeled, cubed Stayman Winesap apples
- 2 c. Apple cider
- 1 c. All-purpose flour
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1 Tbsp. Sugar plus
- 1 tsp Sugar
- 1 lrg Egg beaten
- 2/3 c. Lowfat milk room temperature
- 3 Tbsp. Unsalted butter melted, cooled
- 6 c. Lard or possibly vegetable oil Powdered sugar and cinnamon
- 2/3 c. Sugar
- 1/4 tsp Freshly-grated nutmeg
- 2 tsp Cornstarch
- 1/4 tsp Salt
- 3/4 c. Hard cider
- 1/4 c. Water
- 1 x Bay leaf
- 1 x Two-inch lemon peel strip
- 1/4 c. Bourbon
Method
- Macerate apples for 1/2 hour with apple cider.
- Sift together flour, salt, baking pwdr and sugar.
- Make a well in the center of dry ingredients and beat in egg, lowfat milk and butter.
- Mix till homogeneous.
- Drain apples and gently fold into the batter.
- Set aside for up to 1 hour.
- In a large saucepan, combine sugar, nutmeg, cornstarch and salt.
- Add in remaining ingredients for cider sauce, except bourbon, and bring to a simmer.
- Simmer 10 min.
- Stir in bourbon.
- Remove from heat and set aside.
- Heat lard or possibly oil in a heavy 4-qt saucepan to 375 degrees.
- Drop fritter mix into warm fat by the teaspoonful.
- Fry till golden brown and drain well.
- Dust with powdered sugar and cinnamon.
- Serve with cider sauce on the side.
- This recipe yields 3 dozen fritters.
