If an apple a day keeps the doctor away, then we’re giving you the thumbs up to indulge in Jazz’s homemade apple fritters!
For the Caramel Filling
2 Granny Smith apples, peeled cored, and cut into ¼ inch dice
½ cup light brown sugar
2 tablespoons salted butter
1 tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon cornstarch
For the Fritter Batter
1 cup all-purpose flour
½ cup granulated sugar
1 ¼ teaspoons baking powder
Pinch of cinnamon
¼- ½ cup milk
1 teaspoon vanilla
Powder sugar for dusting
Canola oil to fry
For the Salted Caramel Sauce
1 cup brown sugar
2 pinches Himalayan salt
½ cup heavy cream
5 tablespoons butter
To make the filling, combine the apples, brown sugar, butter, lemon juice, vanilla cinnamon, and nutmeg in a medium high-sided skillet over medium heat.
Cook for about 5 minutes, or until the butter and sugar create a caramel sauce.
Stir in the cornstarch, bring the mixture to a boil, and cook 3 to 4 minutes until the caramel thickens; when you stir the mix, your spoon should leave a trail behind it. Let the mixture cool entirely off heat.
Make the fritter batter; mix the flour, sugar, baking powder, and cinnamon in a medium bowl.
In a separate small bowl, mix the egg, milk, and vanilla.
Combine the wet ingredients into the dry ingredients and stir to combine. Do not over-mix.
Once the apple caramel mixture has cooled, add it to the fritter batter.
Heat your oil in a large, heavy-bottom pot or Dutch oven over medium-high heat until it reaches 350 degrees.
Drop large spoonfuls of the batter into the hot oil; it helps to use two spoons.
Fry until they float to the surface and turn golden brown.
Transfer the apple fritters to a cooling rack or sheet tray lined with a paper towel.
To make the caramel sauce combine the sugar, salt, and butter in a medium saucepan over medium heat.
Once the sugar dissolves and the mixture is thoroughly combined, add in the heavy cream. It will bubble due to the temperature change, so be careful of any splatter.
Whisk the mixture for about a minute and pull off the heat to cool. Add more salt if necessary.
Put them on a pretty plate and dust with powdered sugar, and serve with salted caramel sauce.