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Autumn has come and gone. As has Winter. And this recipe has been neglected, stuck as a draft in limbo, since November. BeerBitty began as a way to document my successes and failures incorporating craft beer in recipes. It then became a way to share a love of craft beer and cooking with others. Little did I know it would also introduce me to a community of amazing people and lead to a job in the craft beer industry.
And now it’s been neglected.
There’s not an OOPS! or SORRY! that’s big enough.
You see, what had happened was… About six months ago I applied for two things – the first was to have my garden and kitchen featured in a Food Network commercial; the second was on a whim for a job across the country. I considered both to be a long shot. I was wrong. They both happened. Fast.
I’ll save the events that followed for another post. Six months is a lot of time to catch up. In the meantime, here’s a fritter recipe that I think about often and wish I could make everyday. The exterior is light and crispy before giving way to gooey cinnamon laced apples that melt in your mouth. Pair with an effervescent saison that’s lower in abv to cut through the sweetness and compliment the spices. Cheers!
2 Gala apples – peeled, cored, and sliced into 1/2″ thick rings
1 cup saison, lager, or wheat beer
1/4 cup grapeseed or vegetable oil, plus enough for frying
1/2 tsp. kosher salt
3 large egg whites
Mix together sugar and cinnamon in a medium bowl; set aside.
Place 1/2 cup flour in another medium bowl. Dredge the apple rings in flour, gently tapping off any excess. Place on a plate and set aside.
Whisk together remaining 1 1/2 cups flour, beer, 1/4 cup oil, and salt in a third medium bowl. Using a stand mixer, whip egg whites to stiff peaks. Gently fold egg whites into beer and flour mixture.
Fill a medium sized saucepan with 3 inches oil. Bring to a temperature of 375F.
Dip an apple ring in batter, coating on all sides and allowing excess to fall back into bowl. Gently side into oil. Repeat for an additional 2 or 3 apple rings, being careful not to overcrow pan which would cause the oil to drop in temperature. Cook 2 to 3 minutes on first side, until golden brown. Flip and cook an additional 3 to 4 minutes, until deep golden brown and delicious.
Remove fritters from oil and place on a wire rack over paper grocery bags or a paper towel lined baking sheet. Allow the fritters to cool for 30 seconds; while still warm, place in bowl with cinnamon sugar and turn over to coat all sides.Return to wire rack and repeat process with remaining apple rings.