Apple Fritters are a classic donut and sweet treat—light, crispy batter and sweet, tender SweeTango apples are irresistible with homemade caramel sauce!
- Canola oil – for frying. As needed per deep fryer instructions or to suit pot
- 3 cups (750 mL) unbleached all purpose flour, sifted
- 2 tsp (10 mL) baking powder
- 2 large eggs
- 3 cups (750 mL) apple cider
- 4 SweeTango Apples – peeled, cored and thick slices
- Optional: Confectioners sugar/Icing sugar as desired, in shaker or fine sieve
- 2 cups (500 mL) white granulated sugar
- ¼ cup (60 mL) still water
- Generous ¾ cup (180 mL) unsalted butter, cubed
- 2 Tbsp (30 mL) apple brandy
- 1 cup (250 mL) heavy cream (35% whipping cream)
- ½ tsp (2.5 mL) ground cinnamon
- ½ tsp (2.5 mL) ground nutmeg
- ¼ tsp (1 mL) ground allspice
- ¼ tsp (1 mL) flaked sea salt
- Preheat canola oil in a large heavy bottom or cast iron pot or electric deep fryer to 375°F (190°C).
- Combine flour and baking powder in a large mixing bowl, whisk to combine.
- In a separate mixing bowl combine eggs and cider, whisk to combine. Then add the dry mixture to the wet.
- Rest batter for 30 minutes. Adjust consistency for thick, smooth batter using more flour or cider if necessary.
- Dip apple slices in batter, allow excess batter to drip off, and gently place in hot oil.
- Turn to fry both sides evenly to golden brown, remove, drain excess oil on paper towel.
- Finish with a dusting of confectioner’s sugar and caramel sauce.
- Heat sugar and water in a large heavy bottom saucepan over medium-high heat, gently stir to dissolve.
- Swirl pan occasionally, using a heat-safe silicone pastry brush to keep sugar off the sides of pan until amber yellow.
- Reduce heat to low, add butter, stir until combined. Add cream, apple brandy, cinnamon, nutmeg, allspice and sea salt.
- Whisk caramel until smooth, remove from heat.
- Serve with SweeTango fritters.
Chef Collins has cooked for Prime Minister’s, Presidents, Billionaires, Celebrities and Royalty, and now he’s cooking with SweeTango! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.