1T butter
2 large Granny Smith apples
3-4 T sugar
1 1/4 cup flour
1/2 t. salt
1 1/2 t baking powder
1 t apple pie spice or 1/2 teaspoon ground cinnamon,
1/4 teaspoon ground ginger, and 1/4 t fresh grated nutmeg
1 large egg
1/4 c sugar
1 T melted butter
1/2 c Paw Paw’s Peach Wheat Ale
1/2 # Dean’s sausage, cooked and crumbled, cooled
enough oil to fill to about 2″ depth

Melt butter over medium-high heat and cook until it turns golden brown. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking a couple minutes. We want a good bit of bite left since they’ll cook further when we fry the fritters. Remove from heat. Drain and cool.
Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and beer; add the flour mixture. Stir just until flour is incorporated. Fold in sausage. No overmixing!
Heat oil in a deep-fryer or large saucepan to 350 degrees F. Drop about 2 tablespoons of batter into hot oil per fritter. Fry until deep golden brown, flipping over to brown both sides.
Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.

Glaze

1 c confectioner’s sugar
2-3 T milk, apple juice, or Paw Paw’s Peach Wheat Ale
1 t. vanilla
1/4 t cinnamon

Whisk together and dunk fritters or drizzle.

 

 

 

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