Apple and cinnamon fritters with butterscotch sauce

 

I’ve made this recipe quite a few times for the family over the last few weeks – this is lockdown comfort food to the max! The fritters are very easy to whip up and my kids love getting involved and making the recipe themselves. (Batter everywhere but hey, it’s worth it.) It’s a lovely treat for the family, especially on weekends, and sure to bring sugar coated smiles to their faces.

 

 

The fritters are dusted in cinnamon sugar and delicious just like that, but if you really want to take them to the next level you can whip up this rich and velvety butterscotch sauce to serve on the side. It is also probably the quickest sauce I’ve ever made – we’re talking 5 minutes tops! So, who’s adding apple fritters to their weekend menu?

 

 

Cook’s tip – pop the apple slices in a bowl of water to prevent them from browning while you’re busy dipping and frying them. Just be sure to pat them dry them with a clean tea towel before dipping in the batter.
Alternatively you can sprinkle them with some lemon juice.

 

 

APPLE AND CINNAMON FRITTERS WITH BUTTERSCOTCH SAUCE

For the sauce:

  • 75g butter
  • 180ml (¾ cup) dark muscovado sugar
  • pinch of salt
  • 180ml (¾ cup) cream
  • 5ml (1 tsp) vanilla extract

For the cinnamon sugar:

  • 90ml (6 tbsp) castor sugar
  • 2.5ml (½ tsp) cinnamon

For the fritters:

  • 250ml (1 cup) flour
  • 15ml (1 tbsp) castor sugar
  • 2.5ml (½ tsp) cinnamon
  • 2.5ml (½ tsp) baking powder
  • pinch of salt
  • 180ml (¾ cup) milk
  • 1 large egg
  • 2.5ml (½ tsp) vanilla extract
  • 15ml (1 tbsp) butter, melted
  • 3-4 medium apples
  • 60ml (4 tbsp) vegetable oil, for frying

1.) Start by making the butterscotch sauce. Place the butter, muscovado sugar, salt and cream in a small saucepan. Stir together over a medium heat until the butter has melted and the sugar has dissolved.

2.) Allow the sauce to boil gently for 3 minutes. Use a pastry brush dipped in water to brush away any sugar crystals that collect around the sides of the pot. Remove the pot from the heat and stir in the vanilla extract. Set the sauce to one side.

3.) Make the cinnamon sugar coating by placing the castor sugar and cinnamon in a bowl and mixing well until evenly combined. Set aside.

4.) Next, make the batter. Place the flour, castor sugar, cinnamon, baking powder and salt in a mixing bowl and stir together. Combine the milk, egg, vanilla extract and melted butter in a separate jug. Pour the wet ingredients into the dry ingredients and whisk until smooth.

5.) Peel and core the apples. Cut them into 5-10mm slices (the thinner, the better).

6.) Heat the vegetable oil in a frying pan. Dip each apple ring into the batter, making sure that it is completely coated. Working in batches, fry the apple rings for a few minutes per side until golden and the batter is cooked through.

7.) Drain the apple fritters on some kitchen towel, then place them straight into the cinnamon sugar mixture and toss to coat. Serve immediately with butterscotch sauce on the side.

 

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