These fritters are moist and light inside with soft chunks of apple, a welcome contrast to the crispy texture of the deep-fried outside, made crispier with the cornmeal from the batter. I love the way they are spiced (with cinnamon and allspice). These fritters are not too sweet and taste great as is, but they taste even better dusted with lots of icing sugar (or even better with a mix of cinnamon and icing sugar). If you don’t want to use beer, feel free to substitute any carbonated beverage (sparkling cider might be nice!).
The batter puffs out quite a bit when it hits the hot oil, so my scoops of batter were somewhere between a teaspoon and a tablespoon. Personally, I did not want baseball-sized fritters. Ideally, do a test scoop to be sure you get fritters that are the size you want.
Beer and apple fritters
- 250 grams (2 cups) all-purpose flour
- 170 grams (1 cup) cornmeal
- 50 grams (¼ cup) granulated sugar
- 10 mL (2 tsp) ground cinnamon
- 5 mL (1 tsp) ground allspice
- 0.625 mL (1/8 tsp) Diamond Crystal fine kosher salt
- 15 mL (1 tbsp) baking powder
- 3 large eggs
- 30 grams (2 tbsp) unsalted butter melted
- 45 mL (3 tbsp) milk (2 % fat)
- 5 mL (1 tsp) pure vanilla extract
- 250 mL (1 cup) beer
- 3 Cortland apples diced
- canola oil for deep frying
- icing sugar for dusting
- In a medium bowl, whisk together the flour, cornmeal, sugar, cinnamon, allspice, salt, and baking powder. Set this bowl aside.
- In another bowl, whisk together the eggs, melted butter, milk, beer, and vanilla. Pour the wet ingredients over the dry, and whisk until they are incorporated and evenly mixed. Add the chopped apple and mix it in.
- Preheat a pot filled halfway with oil to 375°F. Prepare a wire rack-lined baking sheet by topping it with paper towels.
- Carefully drop spoonfuls of the batter into the hot oil. Monitor that the temperature of the oil doesn’t go too high or too low.
- Fry the fritters, turning once halfway through for about 3 to 4 minutes or until they are a lovely golden brown.
- Fish the fritters out with a slotted spoon and drop them on the paper towel-lined pan.
- Blot the oil off the fritters and serve them warm with a generous dusting of icing sugar.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.