These yummy fritters look like doughnuts and taste like cake with a warm apple center. Delicious dunked in warm Apple Cider Caramel sauce, you won’t be able to stop at one! Make sure to use real apple cider, not apple cider “drink” or apple juice for this recipe. Real apple cider is available at apple orchards, specialty shops, and health food stores.
China squirrel traveled 90 minutes south from her home in Sydney to the picturesque town of Darkes Forest to spend an afternoon picking apples at a family-owned orchard.
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MAKES ABOUT 40
31⁄2 ounces pecans
2⁄3 cup + 1⁄2 cup granulated sugar 11⁄2 cups self-rising flour
1⁄4 teaspoon + 2 tablespoons
11⁄2 cups buttermilk
1 egg, lightly beaten
4 Pink Lady apples
vegetable oil for deep frying
11⁄2 cups nonalcoholic apple cider
1 cup brown sugar, firmly packed
5 tablespoons butter, chopped
3⁄4 cup heavy cream
1⁄2 teaspoon ground cinnamon
pinch sea salt
- For the fritters: Preheat oven to 350°F.
- Spread pecans on a parchment-lined baking tray. Bake for 3–4 minutes or until golden. Remove from oven and allow to cool on tray.
- Place pecans into a food processor. Process until finely ground. Combine ground pecans, 2⁄3 cup sugar, flour, salt, and 1⁄4 teaspoon cinnamon into a large bowl, and mix until well combined.
- Combine buttermilk and egg in a bowl. Gradually add to flour mixture, stirring until well combined (the batter will be thick). Cover and set aside.
- Mix together remaining sugar and cinnamon in a shallow tray. Set aside.
- Leaving the skin on apples, remove the cores using an apple corer, and then slice into 1⁄4-inch thick rounds.
- Working in batches, dip apple slices into batter until completely covered then deep-fry in hot oil, turning once, until golden and cooked through, about 1 minute depending on size.
- Remove with a slotted spoon, drain on absorbent paper, and dust with cinnamon sugar. Repeat with remaining apple slices.
- For the caramel sauce: Place apple cider into a medium saucepan over medium-high heat, and bring to a boil. Allow the apple cider to simmer until reduced to 1⁄2 cup.
- Reduce the heat to low and add the brown sugar, butter, cream, and cinnamon. Stir until butter melts.
- Return to a medium-high heat and cook, stirring constantly, until caramel thickens and starts to darken in color, 12–15 minutes.
- Remove from heat, stir in salt. The caramel sauce thickens on cooling. Apple cider caramel sauce can be covered and stored in the refrigerator for 1 week.
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