Recipe courtesy of Scott Peacock

Apple Fritters with Cider Sauce

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  • Total: 2 hr 30 min
  • Prep: 1 hr 45 min
  • Cook: 45 min
  • Yield: 3 dozen fritters
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For fritters:

1 cup Stayman Winesap apples, peeled and cubed

2 cups apple cider

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon plus 1 teaspoon sugar

1 large egg, beaten

2/3 cup milk, room temperature

3 tablespoons unsalted butter, melted and cooled

6 cups lard or vegetable oil


Powdered sugar and cinnamon

For Cider Sauce:

2/3 cup sugar

1/4 teaspoon freshly grated nutmeg

2 teaspoons cornstarch

1/4 teaspoon salt

3/4 cup hard cider

1/4 cup water

1 bay leaf

1 (2-inch) strip lemon peel

1/4 cup bourbon


  1. Macerate apples for 1/2 hour with apple cider.
  2. Sift together flour, salt, baking powder and sugar. Make a well in the center of dry ingredients and beat in egg, milk and butter. Mix until homogeneous. Drain apples and gently fold into the batter. Set aside for up to 1 hour.
  3. In a large saucepan, combine sugar, nutmeg, cornstarch and salt. Add remaining ingredients for cider sauce, except bourbon, and bring to a simmer. Simmer 10 minutes. Stir in bourbon. Remove from heat and set aside.
  4. Heat lard or oil in a heavy 4 quart saucepan to 375 degrees. Drop fritter mixture into hot fat by the teaspoonful. Fry until golden and drain well. Dust with powdered sugar and cinnamon. Serve with cider sauce on the side.
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