Apple Fritters with Spicy Salted Caramel Sauce
Apple Fritters with Spicy Salted Caramel Sauce
  • for the fritters:
  • Canola or vegetable oil, for frying
  • 2 cups all purpose flour
  • ½ cup, plus 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground allspice
  • 1 tsp salt
  • 2 eggs
  • ¾ cup milk
  • 2 tablespoons melted butter
  • 2.5 teaspoons vanilla extract (or vanilla bean paste)
  • ½ tsp almond extract
  • 2 apples, cored and diced (I like to use one Granny Smith apple and one red apple)
  • Confectioner's sugar for dusting
  • for the salt and pepper caramel:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut up into 6 pieces (for faster melting)
  • ½ cup half and half
  • 1.5 teaspoons salt (or to taste)
  • ½ tsp cayenne pepper (or to taste)
  1. for the fritters:
  2. Heat about two inches of oil in a large, heavy pot until it reaches 350 degrees F.
  3. In a mixing bowl, combine the flour, sugar, baking powder, spices, and salt. Whisk to thoroughly combine. In a separate, smaller bowl, beat the eggs an then add the vanilla, melted butter, milk, and almond extract. Add the wet ingredients to the dry, in the larger bowl, and stir to evenly mix, stopping just before totally combined. Add the apples. Stir to evenly mix.
  4. Drop heaping tablespoons of the batter into the hot oil, about 4 - 5 at a time so as to not overcrowd the pan. Fry for about 2 - 3 minutes per side, or until each side is a deep golden brown. Transfer the fritters to a paper towel-lined plate or baking sheet to cool. Dust with confectioner's sugar and serve with the warm spicy salted caramel sauce. Enjoy!
  5. for the caramel sauce:
  6. Add the sugar to a medium-sized, heavy-bottomed sauce pan set over medium heat. Melt the sugar completely in the pan, stirring frequently with a high heat-resistance spoon or spatula as it melts. The sugar will clump up as it melts and then smooth out into an amber-colored liquid. As soon as it fully melts, you're ready to add the butter. Just be careful not to burn. Once the sugar is completely melted, stir in the butter. Stir until the butter is totally melted (about 1 - 2 minutes). Now carefully pour in the half and half. The mixture will bubble up violently here, so just be careful to drizzle it in slowly. Cook for 30 seconds.
  7. Remove the caramel from the heat and stir in the salt and cayenne.
Recipe by OPSD Il gustoso food blog at