Tuesday, 31 January 2012

Beer for...dessert?!

Yup. You read that title correctly.

Today's featured beer recipe is a dessert.

And it is absolutely delicious!

I am talking about Beer Apple Fritters. Or Apple Beer Fritters. Or Apple Fritters with Beer. (I don't know how it sounds best because honestly, beer just doesn't seem to fit any place you put it!)
Sidenote: Check out last week's post to get the scoop as to why I am so obsessed with cooking with beer :P

I think I should just get on with the recipe rather than continuing on with my ramblings about beer...

Beer Apple Fritters (Click here for the original recipe)

12 ounces amber ale (I used Alexander Keith's and I think it turned out just fine)
1 1/2 cups white all purpose flour
2 tbsp sugar
1 tsp vanilla
2 tbsp melted butter
1/4 cup peanut oil*
1/4 cup grapeseed oil*
2 cups canola oil
8 large apples**, peeled, cored, and cut into 1/3" thick rings
Icing sugar and ground cinnamon

*I used 2 1/2 cups of Sunflower oil instead and it worked just fine. 
**I cut up my apples into small pieces before reading this part of the recipe so I just mixed them into the batter instead like a real fritter is. Again, this worked just fine. I will print the recipe for the original way but just know you can do it this way also!

1. In a large bowl, whisk together ale, flour, sugar, vanilla, and melted butter. Set aside. Prepare apples.
2. Blend the oils and fill pan or deep fryer to a depth of 2 inches. Heat to 360ºF or over medium-high heat.
3. Blot apple rings on a paper towel, then dip in batter to coat evenly. (Or blot then mix into batter.) Dip and fry in small batches, turning once to cook evenly. I found about a 1/3 cup of batter made a decent size donut if you are doing it my way. Skim the oil of any pieces of batter that fall off during cooking and add more as necessary, maintaining a 350º temperature.
4. Remove fritters from oil and drain for a few minutes on a platter lined with paper towel. Dust with cinnamon and icing sugar and serve warm.

Sounds so good, right?

The only thing I found is that the temperature of the oil is important. If it is too high, the outside will look brown and ready but the inside isn't quite cooked all the way. We found this out the hard way, folks. And then it really does taste like beer. And that is no good in an apple fritter. But if they are cooked properly then they just taste like good, deep-fryed, donut shop deliciousness!

So be patient and cook longer at a lower temperature!

Finally, a picture:

I'm not even going to tell you how long these lasted in our house.

It definitely was longer than 2 hours.

Alright, it was a day. Maybe a day and a half.

But, come on, there's five of us here!

Ok, I know. Excuses, excuses! Maybe we should have invited some friends over to partake in the goodness with us...

Let me know if you give these a try! (And if you have more self-control than we did :P)

Next up....beer for breakfast. Ha ha ha it just gets better!

Have a great day!

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