Apple Fritters with Sour Cream & Honey Dip

These fritters may not be shaped like hearts. There are no red sprinkles. Or pink frosting. But, this is still very much a Valentine’s Day post.

Awhile ago, my husband said to me, “I like it when you bake things for me that you wouldn’t normally bake for yourself.”

When I heard that, I knew that for Valentine’s Day I wanted to make him something that he would clearly know was for him, and not for me at all. He’s a wonderful man, and this is the least of what he deserves.

Anyone who knows me will tell you that I am not a fried food person. In fact, my friends were astonished when I told them I actually ordered fried chicken (mainly for the gouda mac & cheese and truffled honey that came with it) when I ate at Pican in Oakland this past week.

Donuts especially, I can only handle those about once or twice a year, to my husband’s dismay. If I’m feeling especially kind, I’ll venture out to his favorite donut spot, and he’ll almost always request either an apple or cherry fritter. So, when I was looking through my current favorite cookbook, The Craft of Baking, and saw these apple fritters, I knew instantly what we would be having for breakfast this morning.

Even for a girl who abhors most foods dipped in oil, I have to say that I couldn’t stop eating these. These are not as donut-like as most and have a much fresher taste. Instead of being all batter and a hint of fruit, the batter balances evenly with the bite of the tangy apple ring. Then, the cinnamon-sugar coating addition makes the fritters pretty exceptional.

In case you were wondering, I kept my choice in beer classy by using a can of PBR. My husband had a lot leftover from a dare of sorts, long story. But, it worked. For a little extra kick, I improvised a sour cream and honey dip that helped offset the sweetness of the fritters. All this combined, and it was a pretty great start to a Valentine’s Day.


    Apple Fritters with Sour Cream & Honey Dip

  • Ingredients

    apple fritters
  • 3/4 cup plus 2 tablespoons unbleached all-purpose flour, sifted
  • 1/4 cup plus 7 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  • Kosher salt
  • 2 large eggs, separated
  • 1-1/2 teaspoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup beer (lager or pilsner)
  • 1 large firm baking apple, such as Granny Smith
  • Peanut oil (okay to use canola if peanut is unavailable), for frying
  • sour cream & honey dip
  • 1/2 cup sour cream
  • 2 tablespoons honey
  • 1/4 teaspoon cinnamon

  • Directions

  • make the apple fritters

    In a small bowl, whisk together flour, 1/4 cup sugar, 1/2 teaspoon cinnamon and 1 teaspoon kosher salt. Set aside.

    In a large bowl, whisk together egg yolks, butter and vanilla. Whisk in one third of flour mixture. Then whisk in one third of beer. Repeat mixing in by thirds until combined. Set aside batter and let rest for 30 minutes.

    While waiting on batter, peel, core and slice apple in 10 rings. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Spread apple rings out and sprinkle sugar mixture over top of the rings. Let rings sit and soften for 20 minutes.

    While waiting on batter, use a wide bowl to mix together remaining 6 tablespoons sugar, remaining 3/4 teaspoon cinnamon and a pinch of kosher salt. Set aside.

    In a stand mixer, whisk egg whites in a cold, clean bowl until soft peaks form. When batter is rested, gently fold egg whites into the batter until fully incorporated.

    Fill a skillet or pot with 1-1/2 to 2 inches oil. Heat the oil to 375 degrees. Or, insert the end of a wooden spoon into the oil to test it. If bubbles immediately form around the spoon, the oil is ready. In batches, dip the apple rings into batter. It helps to loop the apples around your finger when dipping, for more coverage.

    In batches, drop rings into oil. Turn each ring once, using tongs. Fry a few minutes on each side, until rings are golden. Remove and place on paper towels to drain. Immediately place in cinnamon-sugar mixture and toss to coat.

    make the sour cream & honey dip

    In a small bowl, combine sour cream, honey and cinnamon.

    Serve fritters fresh and warm with the dipping sauce. If you have leftovers as we did (since I doubled the recipe), reheat in a toaster oven. Then toss in some of the leftover cinnamon-sugar mixture.

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  1. Posted February 15, 2010 at 9:49 am | Permalink

    These sound delicious. I’m not a huge doughnut fan because they always settle terribly in my stomach, and I think it’s because whenever I had doughnuts as a kid, they always came from my carpool drivers. Thus, eating them in the car never made me feel too great. But I really do love homemade doughnuts. They’re soooo much better than any other place in my opinion.

  2. Posted February 15, 2010 at 9:59 am | Permalink

    I usually stay away from fried food as well, but I don’t think I’d be able to resist these!

  3. Posted February 15, 2010 at 12:49 pm | Permalink

    yum! kind of potato-latke-eaten-with-applesauce-and-sourcream-esque minus the potatoes :)

  4. Posted February 15, 2010 at 1:40 pm | Permalink

    What a wonderful tribute to your husband! Your photos are stunning and these fritters are positively mouth-watering.

  5. Posted February 15, 2010 at 2:31 pm | Permalink

    booze in fritters? i haven’t seen that before–how interesting. you’re a kind woman, making these oh-so-hard-to-swallow and downright disgusting hunks of dough (yeah, that’s sarcasm!) for your love. glad you ended up liking ‘em too–they’re amazing!

  6. Posted February 16, 2010 at 10:40 pm | Permalink

    You had me at apple fritters. Oh yum.

  7. Kelly
    Posted February 17, 2010 at 9:25 pm | Permalink

    Those look downright yummy!!

  8. Posted February 18, 2010 at 11:20 am | Permalink

    Oh. My. Goodness. I’m making these over the weekend. Look AMAZING.

  9. Posted February 18, 2010 at 11:47 pm | Permalink

    Those photos are just mouth-watering…I’m practically drooling on the computer keyboard!

  10. Posted February 24, 2010 at 1:44 pm | Permalink

    I’ve been scrolling and scrolling and scrolling. Your photos are beautiful. What eye candy, your blog. :)

  11. Mara
    Posted February 25, 2010 at 12:51 am | Permalink

    Thank you so much!

  12. Posted February 25, 2010 at 10:39 am | Permalink

    Yayy! Another apple fritter lover!! I recently made some, and have been making them every week ever since :)

  13. Stephanie
    Posted March 10, 2010 at 7:59 pm | Permalink

    yum! Another recipe that I look forward making – looks really good.

    And you don’t have to deny that you’re a closet PBR lover! It’s called Blue Ribbon for a reason – because it’s the best… mmm mmm good :)

  14. Posted March 21, 2010 at 5:44 pm | Permalink

    Ok, so this comment is one month late. So what, I need to write and tell you that these fritters sound (and look) great! And i’m not usually a fan of warm apples or fried stuff. Love your blog!

  15. Mara
    Posted March 22, 2010 at 11:28 pm | Permalink

    Thanks so much David. Considering you guys just had a beautiful baby, I think you’re more than excused from commenting a month late!

  16. Posted April 17, 2010 at 8:04 pm | Permalink

    oh heavens another apple fritter recipe i must devour! oh dear.

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