Beer-Battered Apple Fritters

Recipe adapted from Daniel Humm, Eleven Madison Park, New York City
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To learn more, read "What to Eat Now: Apples" in our National edition. 

Beer-Battered Apple Fritters

Recipe adapted from Daniel Humm, Eleven Madison Park, New York City

Yield: 4 servings


5 tablespoons granulated sugar

1 tablespoon ground cinnamon

2 cups all-purpose flour, divided

2 Mutsu (Crispin) apples--peeled, cored and sliced into ½-inch-thick rings

1 cup lager-style beer (preferably Brooklyn Lager)

¼ cup grapeseed oil plus extra for frying

½ teaspoon kosher salt

3 large egg whites


1. In a medium bowl, mix together the sugar and cinnamon and set aside.

2. In a medium bowl, add ½ cup of the flour, then dredge the apple rings through the flour, gently tapping off the excess. Place the apples on a plate and set aside.

3. In another medium bowl, whisk together the remaining 1½ cups of flour, the beer, ¼ cup of the oil and the salt. Use a stand mixer (or hand mixer) to whip the eggs whites to stiff peaks, then gently fold the beaten whites into the flour mixture.

4. Pour enough oil into a medium saucepan to fill it by 3 inches and heat the oil over medium-high heat until it reaches 375° on an instant-read thermometer. Dip 2 to 3 apple slices in the batter, then gently slide them into the oil, being careful not to overcrowd the pan. Fry the fritters until they are golden, about 2½ minutes, reducing or increasing the heat as necessary to keep the oil temperature between 365° and 375°. Flip the apples over and continue to cook the other side until the fritters are deeply golden-brown, 3 to 4 minutes longer.

5. Transfer the fritters to a wire rack set over a paper towel-lined baking sheet and repeat with the remaining apple slices. After the fritters have 30 seconds to cool, set them in the cinnamon-sugar and turn to coat, then return to the wire rack to finish cooling. Serve warm.

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