Recipe courtesy of Emeril Lagasse
Print
Total:
3 hr 30 min
Prep:
20 min
Inactive:
3 hr
Cook:
10 min
Yield:
about 1 1/2 to 2 dozen
Level:
Intermediate

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • Juice of one lemon
  • 1/4 cup water
  • 2 cups chopped apples
  • Splash apple brandy
  • 1/4 teaspoon cinnamon
  • 2 eggs, separated
  • 2/3 cup milk
  • 1 tablespoon melted butter
  • 1 cup sifted flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • Drizzle cane syrup (recommended: Steen's)
  • Confectioners' sugar

Directions

Preheat a deep fryer.

In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples, brandy and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely.

In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter and drizzle with cane syrup. Garnish the fritters with powdered sugar.

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