Granny Smith apples hold up well in these fritters and their tartness balances well with the sweetness of the Maple Crème Anglaise. On our foodie trips to Europe, I serve these as a breakfast starter but they are equally nice served warm with ice cream as an autumn dessert.
The batter is made with egg yolks, salt, sugar, milk and flour with a little nutmeg for spice and some whipped egg whites to lighten it up at the end. The fruit is tossed in powdered sugar to dry it’s surface and prepare it for the batter coating.
Firm pears can also be used, following the same technique as the apples. Alternatively, fritters can be made using diced fruit. Firm fruits hold up better like pears and apples, but you can also add large blueberries, firm strawberries and bananas. Toss the diced fruit in the powdered sugar, as you do with the apples, and then into the batter. Drop heaping Tablespoonfuls of the battered fruit into the hot oil and fry on both sides until golden brown.
Crème Anglaise is a custard cream sauce that I often serve with sweet breakfast dishes like crêpes and stuffed French toast, but it is also used extensively on desserts. I always serve my dessert soufflés with an accompanying flavored crème Anglaise and you can do the same with these fritters. The Maple flavor pairs well with apples and pears and if your fritters were more berry forward, you could flavor your sauce with a little Chambord liqueur. Banana fritters are nice with walnut crème Anglaise with a little nut Liqueur like Amaretto or Frangelico.
Apple FrittersCourse: BreakfastCuisine: AmericanDifficulty: Medium
2 large eggs, separated
1/4 teaspoon Kosher salt
2 Tablespoons granulated sugar
3/4 cup whole milk
1 1/3 cup all-purpose flour
1/8 teaspoon ground nutmeg
3 cups canola oil for frying
4 large Granny Smith apples
1/4 cup powdered sugar, plus more for dusting
- Maple Crème Anglaise
2 cups whole milk
3 large eggs
2 egg yolks
1/4 cup granulated sugar
1/4 cup maple syrup
- Whip the egg yolks in a medium-sized mixing bowl for 30 seconds. Mix in the salt, sugar, milk, flour and nutmeg. Set this base aside for 1 hour.
- Heat the oil in a large saucepan to 365-degrees F. using a digital instant read thermometer.
- Peel the Granny Smith apples and remove the cores with an apple corer. Slice each of the apples into 6 rings that are 1/2-inch thick.
- Toss the apple rings with the 1/4 cup powdered sugar to coat. Whip the egg whites to stiff peaks and fold into the base mixture. Add the apple rings to the batter and stir them around gently to coat.
- Pick up one apple ring at a time from the bowl and allow excess batter to drip off. Gently lay the apple rings into the hot oil, 4-5 per batch, and deep-fry for about 2 minutes per side, or until golden. Drain on paper towels and sprinkle with powdered sugar.
- Serve immediately on a pool of Maple Crème Anglaise.
- Maple Crème Anglaise
- Heat the milk in a 2-quart saucepan over medium-high heat and bring to a simmer.
- In a medium-sized mixing bowl, whisk together the eggs, egg yolks, sugar and maple syrup. Have ready a large bowl half full of ice water (with plenty of ice) and a medium-sized bowl that will fit inside the ice bath. Also have a fine mesh strainer, a wooden spoon and a digital instant read thermometer.
- When the milk reaches a simmer, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. This is called tempering. Add another 1/2 cup of hot milk, whisking constantly. Now whisk the tempered egg mixture back into the saucepan with the milk, whisking constantly. Set the whisk aside and stir this mixture with the wooden spoon constantly over medium heat until the mixture reaches a temperature of 175-degrees on the digital instant read thermometer or until the mixture just coats the back of the spoon. Remove from the heat and immediately pour the mixture through the fine mesh strainer into the medium bowl. Immediately set this bowl in the ice bath to stop the cooking. Stir the mixture, occasionally, until it cools.
- Refrigerate in a covered container until needed, for up to 1 week.