Tart-sweet apple fritters in a crisp crust make a fine side dish for a roasted chicken.
Friends were coming for dinner, people who like to eat well. I had a chicken roasting in the oven, and I wanted something based on fruit to serve with it. Something not too sweet, but sweet enough to contrast pleasantly with the savory main dish. Little apple fritters in a beer batter fit the bill perfectly. I surrounded the roasted chicken with the fritters and served curried rice and a tangy salad to round the meal out. The guests couldn't get enough. The fritters would be delicious with any roasted bird. Next time I roast a duck or a turkey, I'll be making apple fritters to go along with it.
My husband and kids liked the apple fritters so much, they asked me to make them again. This time, the fritters were the feature of a lazy weekend breakfast. And no, I don't consider getting up early to cook, while everyone else is taking it easy, a lazy weekend. I made the fritters a few days in advance and froze them. Popped them into a hot oven and let them reheat for 10 minutes while I was puttering around the kitchen, and they came out crisp and good. With a selection of cheeses and some whole-wheat toast (and plenty of coffee), it was a great breakfast.
Finally, the apple fritters reincarnated as dessert. The honey cream sauce detailed below transforms the fritters into a warm treat after lunch or dinner. Just put a bowl of the sauce on the table and let everyone spoon some over the fritters.
- 2 eggs
- 2/3 cup white beer
- 1 cup minus 2 tablespoons flour
- 2 tablespoons margarine or butter, melted
- 1 tablespoon sugar
- Oil for frying
- A pinch of salt
- 3 peeled Granny Smith apples, chopped into large dice
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 cup heavy cream
- 2 tablespoons sour cream
- 2 tablespoons honey
For the beer batter
For the apples
For the cream and honey sauce
Make the batter:
Separate the eggs, keeping the whites in a medium bowl and the yolks in a large bowl.
Whip the yolks with the beer until light. Add the salt, flour, and melted margarine or butter. Mix well and set aside, covered, for 30 minutes. (In hot weather, refrigerate the batter and the bowl with the whites.)
Prepare the apples:
Mix the chopped apples, raisins, vanilla and honey in a bowl. Set aside.
Prepare the cream and honey sauce:
Mix all the ingredients well. Refrigerate the sauce if making it well in advance, but remove it from the fridge 20 minutes before serving, or it will cool the hot fritters down fast.
Assemble and fry:
Whip the whites with the tablespoon of sugar until stiff. Mix this gently into the yolk batter. Add the fruit and mix again, gently.
Fry the fritters in hot, shallow oil, turning them over to brown each side.
Drain, turning them over to allow the oil to drain from the lumpier side.
These fritters can be made ahead, frozen, and popped into a preheated oven at 400° F (200° C) straight out of the freezer. Let them heat through for about 10 minutes.
Variation: 3 large, slightly under-ripe pears make very good fritters, too.
Adapted from Al Hashulchan magazine.