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Bavarian Apple Fritters with Cinnamon Whipped Cream
These fritters, pronounced bay-rish-uh ap-fel-koo-sherl, remind Christiane of childhood vacations in the Austrian Alps, when her grandmother would bake. She says these traditional Bavarian treats are delicious, and especially good with a scoop of vanilla ice cream or, even better, cinnamonwhipped cream. They are best served warm.
1/2 cup heavy whipping cream (Cinnamon Whipped Cream)
1 tablespoon confectioner's sugar (Cinnamon Whipped Cream)
1/4 teaspoon cinnamon (Cinnamon Whipped Cream)
1 cup all-purpose flour (Apple Fritters)
3 Tbsp. sugar (Apple Fritters)
1/4 teaspoon salt (Apple Fritters)
1 cup cold pale beer (Apple Fritters)
4 cups vegetable oil (Apple Fritters)
2 tart apples, peeled, halved lengthwise, cored, and sliced about 1/4 inch thick (Apple Fritters)
Confectioners' sugar, for dusting
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Bavarian Apple Fritters with Cinnamon Whipped Cream

Bavarian Apple Fritters with Cinnamon Whipped Cream

Bavarian Apple Fritters with Cinnamon Whipped Cream
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:3 minutes
1. Prepare cinnamon whipped cream. Put cream in a medium bowl and use an electric mixer on medium speed to beat until thickened. Sprinkle in confectioners' sugar and cinnamon and continue beating until almost stiff. Be careful not to overbeat. Refrigerate, covered, until fritters are ready to serve.
2. Prepare fritters. In a medium bowl, stir together flour, sugar, and salt, then add beer and whisk to combine.
3. Heat oil in a 5-quart heavy pot until a thermometer registers 375 degrees F, or use a deep fryer. When oil is hot, dip apple slices in batter, shaking off excess, and fry until golden brown. Fritters will start to puff up and crisp almost immediately, and will rise to top of oil. Turn over once with a spoon and continue cooking till golden. Lift fritters with a slotted spoon and place on paper towels to drain. Transfer to a platter and serve warm with a dollop of cinnamon whipped cream and a dusting of confectioners' sugar.
Note: A deep-fat thermometer is very useful for deep-frying. Be sure to check that your oil returns to 375 degrees F between batches. This will prevent the food from absorbing too much oil.
Source: Hannaford fresh Magazine, May - June 2008