I love these Apple Fritters…..they are great for dessert and even better for a Sunday brunch. They are so incredibly easy to make. I used honey crisp apples. The caramel is very tasty made with the sparkling cider. Batter can be made ahead of time and refrigerated until ready to use.
APPLE RICOTTA FRITTERS
Peanut oil, for frying
3 large eggs
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 pound whole milk ricotta cheese (1 cup)
1 1/4 cups all-purpose flour
1 cup diced apples
2 teaspoons baking powder
Confectioners’ sugar, for dusting
In a large saucepan, heat 2 inches of peanut oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.
Meanwhile, in a large mixing bowl, beat the eggs, granulated sugar and vanilla. Add the ricotta and beat until smooth. Stir in the flour, cinnamon, baking powder and apples and stir just until blended. The batter will be thick.
Using a very small ice cream scoop or tablespoon, slide a walnut-size portion of batter into the hot oil. Fry until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 4 or 5.
Cider Caramel Sauce
2 cups sugar
3/4 cup sparkling cider
1 tablespoon light corn syrup
1 cup heavy cream
In a medium saucepan, bring the sugar, cider and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream. Let cool for 1 minute. Bring the mixture to a boil over moderate heat and cook, stirring, for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature.