Stonehenge Apple Fritters

From Stonehenge, Ridgefield, Connecticut

Difficulty: Average
Make Ahead
Serves 8

Ingredients:

Beer Batter

• 1-1/2 cups flour
• 1 teaspoon paprika pinch of salt
• pinch of pepper
• 1 bottle beer (at room temperature)

Cinnamon Sugar

• 1/2 cup superfine sugar
• 1/2 teaspoon cinnamon

Bavarian Cream Sauce

• 2 eggs
• 2 drops vanilla
• 1 tablespoon cornstarch
• 2 cups milk
• 3 tablespoons sugar
• 1/2 cup heavy cream
• 1/2 cup kirsch

Apple Filling

• 4 apples
• flour
• vegetable oil

Instructions:

1. Sift 1-1/2 cups flour into a bowl.
2. Add paprika, salt, and pepper.
3. Pour in beer straight from the bottle.
4. Whisk the mixture briskly to mix (this beer batter can be refrigerated and used for several weeks).
5. Mix superfine sugar and cinnamon together thoroughly.  Set aside.
6. Mix together eggs, vanilla, cornstarch and 1/2 cup of milk.
7. In a saucepan, bring the remaining milk and all the sugar to a boil.
8. When boiling, add the mixed ingredients and bring back to a rolling boil.  Remove from heat and cool in the refrigerator.
9. Whip cream until stiff peaks form, then fold the cream into cold Bavarian Cream.
10. Stir in the kirsch with a fork.
11. To assemble fritters, heat oil in deep fryer or electric frying pan to 350°.
12. Peel and core apples and slice 1/2″ thick, then dust with flour on all sides.
13. Completely immerse dusted apple slices in beer batter, then remove and place in hot oil.
14. Cook for 4-5 minutes or until the batter is a crisp golden brown.
15. Remove from oil and place on paper towels or brown paper bag to drain.
16. When most of oil is absorbed, dust the fritter on all sides with the cinnamon sugar.
17. To serve, spoon a small amount of the Bavarian Cream (or use a hard sauce if you prefer) onto a plate and arrange the fritter rings on the sauce.  Serve immediately.