Friday, May 6, 2011

Apple fritters- Buñuelos de Manzana

Serves: 8

The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.


2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy


3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners' sugar, for dusting


1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.

2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.

3. To make the batter, separate the eggs, making sure you don't get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn't be prepared more than an hour before using.

4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don't have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners' sugar on top, and enjoy

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