Serious Eats: Recipes
Cook the Book: Apple Fritters
These lovely little Apple Fritters from The Craft of Baking by Karen DeMasco are deliciously mischievous. When they emerge from the frying oil and are dipped in cinnamon sugar, they look like little doughnuts but one bite reveals they are more like batter-fried apple slices—fritters to be exact.
Batter-fried desserts have a tendency fall into the realm of the obscene. Case in point: deep-fried candy bars or deep-fried Peeps, but these apple fritters keep it classy.
The batter has two leavening agents, beer and whipped egg whites, which make for light and airy fritters. The apple slices sit in a cinnamon and sugar mixture for just enough time to absorb the flavors without turning mushy. These fritters have all the wonderful appley qualities of an apple-filled doughnut minus that cloyingly sweet gooey apple filling.
As always with our Cook the Book feature, we have five (5) copies of The Craft of Baking to give away this week.