Finger Lakes Apple Fritters
With a mix of spices and booze, these aren’t your grandma’s apple fritters. But Granny would definitely approve.
- 1 quart unpasteurized apple cider fresh
- 6 whole star anise
- 1 pod cardamom
- 1 teaspoon Szechuan peppercorns
- 1 cup Finger Lakes Distilling Brandy or Rye
- 3 medium apples tasty & tart (like Granny Smith)
- 3 cups Birkett Mills Graham Flour
- 1 teaspoon salt
- 1/4 cup sugar
- 2 eggs separated
- 1 teaspoon baking soda
- 1/3 cup Greek yogurt
- 1 lemon
- Lard for frying
- Combine apple cider, star anise, cardamom, and peppercorns in a heavy bottomed sauce pan and bring to a slow simmer. Reduce by 75 percent.
- Mix your booze and cider reduction. Peel apples and dice into 1/2 inch cubes. Soak in the mixture for a minimum of 30 minutes, or overnight.
- Heat lard to 350˚ in a fryer or heavy pan at least 3 inches deep. Drain the apples and reserve the liquid. Whisk together the flour, all but one tablespoon of the sugar, and the baking soda.
- Whisk greek yogurt, soaking liquid, and egg yolks.
- Zest and juice lemon into wet mix. Whisk wet ingredients into the dry ingredients until just combined: don’t over-mix.
- Whip the egg whites with the remaining tablespoon of sugar until soft peaks form. Fold in drained apples followed by egg whites until just incorporated.
- Test a spoonful of batter by using a scoop to carefully drop it into the hot lard. Cook until evenly brown, turning with a slotted spoon 2 or 3 times.
- Remove with a slotted spoon and drain on towels until cool enough to tear apart with your fingers.
- Dust with powdered sugar, cinnamon sugar, or nothing at all.
- Pour remaining soaking liquid over ice in a rocks glass. Eat fritters. Drink marinade. Be merry.