Photo by Natalie Findlay
Ingredients
3 apples, peeled, cored, rough chop
300 g flour + extra for coating apples
50 g sugar
7 g baking powder
5 g cardamom
pinch salt
30 g butter, melted
1 egg
¼ cup (60 mL) cider
1 large orange, zested
garnish icing sugar
Preparation
- In a mixing bowl, combine flour, sugar, baking powder, cardamom and salt.
- In a separate bowl, beat the egg with a fork then add the melted butter and cider. Gently stir the dry and wet ingredients together until just combined (do not over-mix).
- Meanwhile, in deep-fat fryer or pan, heat about 5 cm of canola oil to 360º F.
- Coat cubed apples with extra flour and fold into batter (about ¼ at a time). Place individual coated apple cubes, gently into the hot oil. Make sure not to overcrowd.
- Cook, turning once, until golden, 3 to 4 minutes. Drain on paper towel. Repeat with remaining apples. Sprinkle fritters with icing sugar; serve warm with anglaise on the side.
- Note: you can make these before dinner and keep the fritters warm in a 250º F oven until time for dessert
Orange Cider Anglaise
- 1 cup (250 mL) cream
- 4 egg yolks
- 50 g sugar
- ½ vanilla bean
- 1 orange, zested
- 3 Tbs (45 mL) cider
1. Add cream, vanilla bean and ½ the sugar to a small pot and heat until small bubbles start to form on the surface.
2. Meanwhile, whisk yolks and remaining sugar in a medium bowl until light and frothy.
3. Pour half the hot cream into the yolk mixture while whisking (make sure the heat of the cream does not cook the yolks to make scrambled eggs). Pour the yolk mixture back into the cream and cook, constant whisking until thick.
4. Pour mixture through a sieve into a bowl. Add orange zest and cider, and gently whisk together. Cover with cling film. Make sure the film is completely touching the sauce so it doesn’t form a skin as it cools.
*Note: Anglaise can be made a couple of days ahead, and kept in the fridge.
