APPLE FRITTERS w/BOURBON ICE CREAM

By BobD

Ingredients

• Fritter coating:
• The fritters can be fried up to two hours ahead, then rewarmed just before serving.
• 1 cup sugar
• 2 teaspoons ground cinnamon
• Apple filling:
• 2 tablespoons (1/4 stick) unsalted butter
• 1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3- to 1/2-inch cubes (about 3 cups)
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup sparkling apple cider
• 1 tablespoon apple cider vinegar
• Fritter base:
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1 teaspoon finely grated lemon peel
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup buttermilk
• 2 large eggs, separated
• 2 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon coarse kosher salt
• Safflower oil (for deep-frying)
• Bourbon Ice Cream
• Special equipment: Deep-fry equipment

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

For fritter coating:

Blend sugar and cinnamon in small bowl. DO AHEAD: Coating can be made 3 days ahead. Cover; store at room temperature.

For apple filling:

Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Sautntil apples are browned in spots and tender, stirring often, about 10 minutes. Add cider and vinegar. Cook until all liquid evaporates, stirring often, about 4 minutes. Set filling aside in skillet to cool.


For fritter base:

Place double layer of paper towels on work surface. Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.

Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320F to 330F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350F oven 5 minutes, if desired.

Mound fritters on platter. Serve with Bourbon Ice Cream .

Bourbon Ice Cream
Yield: Makes about 5 cups

2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
5 tablespoons bourbon
1 tablespoon vanilla extract

Special equipment: Ice cream maker

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan.

Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across and temperature registers 175°F to 178°F, about 3 minutes.

Remove from heat. Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours.

DO AHEAD: Custard can be made 1 day ahead. Cover and keep refrigerated.