Fresh Apple Fritters: STAT!

Be still my beating heart. Is there anything more delicious than a fresh-from-the-pan, still-hot apple fritter? No. The answer is no.

Apple Fritters from "The Okanagan Table" - Global Dish - Stephanie Arsenault

Apple Fritters from "The Okanagan Table" - Global Dish - Stephanie Arsenault

Lucky for us, this recipe from The Okanagan Table, by Chef Rod Butters, exists, making it possible to have gorgeous, drool-inducing fritters anytime we damn-well please.

My World-Famous Pancakes batter serves a dual purpose: this time as a golden fried fritter with creamy spiced apple purée. What’s not to love? Make sure to use a large pot with plenty of room in case the oil bubbles up when frying.
— Chef Rod Butters

Recipe from The Okanagan Table

4 cups canola oil, for deep-frying

1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of salt
2 eggs
¾ cup plain yogurt
½ cup milk
1 teaspoon vanilla extract
3 medium Gala apples, unpeeled, cored and diced

½ cup granulated sugar
¼ teaspoon ground cinnamon

2 medium McIntosh apples, cored, peeled, and diced
2 tablespoons brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon grated ginger
¼ cup water
1 cup whipping {35%} cream
1 to 2 tablespoons icing sugar
4 tablespoons sour cream

Makes 18 to 24
FRITTER BATTER Sift the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. In a separate bowl, combine the wet ingredients and mix well. Pour the wet mixture into the dry mixture and mix well. Add the apples and stir. {The batter should be thick.}

CINNAMON SUGAR Combine the ingredients and mix well. Set aside.

SPICED APPLE WHIPPED CREAM In a small saucepan, combine the apples, brown sugar, cinnamon, allspice, ginger, and water and cook over medium heat for 8 to 10 minutes, until very soft. Transfer the mixture to a blender and purée until smooth. Transfer to a bowl and set aside to cool.

Whip the cream until medium peaks form, then add icing sugar and mix to stiff peaks. Gently fold sour cream and apple purée into whipped cream {to prevent the cream from deflating}. Put it into an airtight container and refrigerate until required. The whipped cream can be stored in the fridge for up to 3 days. {Makes 2 cups.}

TO ASSEMBLE Pour the oil into a deep saucepan or deep fryer and heat over medium-high heat until it reaches a temperature of 350 degrees Fahrenheit. Carefully lower spoonfuls of apple fritter batter into the oil, working in batches to avoid overcrowding.

Using a slotted spoon, move the fritters around to prevent them from sticking to the sides or bottom of the pan. Deep-fry for 4 to 6 minutes, or until golden brown.

Using a slotted spoon, transfer the fritters to a plate lined with paper towels. Generously sprinkle the cinnamon sugar overtop.

TO SERVE Serve the fritters warm, with spiced apple whipped cream.

"The Okanagan Table" - Global Dish - Stephanie Arsenault

"The Okanagan Table" - Global Dish - Stephanie Arsenault

Craving more? Check out this recipe for Pan-Fried Pasta, pictured below, also from The Okanagan Table.

Pan-Fried Pasta from "The Okanagan Table" - Global Dish - Stephanie Arsenault

Pan-Fried Pasta from "The Okanagan Table" - Global Dish - Stephanie Arsenault