Cinnamon–Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)

Name: Cinnamon–Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 lb. fresh or frozen cranberries (about 1 cup); 1 ⁄ 4 cup sugar; 1 1 ⁄ 2 tsp. kirsch; 2 Granny Smith apples; 2 Tbsp. fresh lemon juice; 1 cup flour; 1 cup light beer; 1 Tbsp. canola oil, plus more for frying; 1 ⁄ 2 tsp. vanilla sugar; 2 eggs, separated; 1 pinch kosher salt; 1 Tbsp. plus 1 cup granulated sugar; 1 Tbsp. ground cinnamon; 2 tsp. chopped mint

Serves
serves 4

SAVEUR

These fritters, a version of those served at Schoneck, are essentially Sudtirol-style apple doughnuts from Italy's German border.

Ingredients

For the Cranberry Compote

¹⁄₄ lb. fresh or frozen cranberries (about 1 cup)
¹⁄₄ cup sugar
1 ¹⁄₂ tsp. kirsch

For the Cinnamon–Apple Fritters

2 Granny Smith apples
2 Tbsp. fresh lemon juice
1 cup flour
1 cup light beer
1 Tbsp. canola oil, plus more for frying
¹⁄₂ tsp. vanilla sugar
2 eggs, separated
1 pinch kosher salt
1 Tbsp. plus 1 cup granulated sugar
1 Tbsp. ground cinnamon
2 tsp. chopped mint

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Instructions

Step 1

For the cranberry compote: Put cranberries, sugar, and 2 tbsp. water into a small pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until cranberries have begun to soften and split, 8-10 minutes. Remove from heat; stir in kirsch. Transfer to a small bowl and let cool.

Step 2

For the cinnamon apple fritters: Peel and core apples; cut each crosswise into 9 slices. Transfer slices to a medium bowl and toss with lemon juice; set aside. Whisk together flour and beer in a medium bowl. Add oil, vanilla sugar, and yolks; stir to make a batter. Put egg whites and salt into a medium bowl and beat until stiff peaks form. Add 1 tbsp. granulated sugar and gently whisk to combine. Gently fold egg whites into batter.

Step 3

To assemble: Stir 1 cup sugar and cinnamon together in a medium bowl; set aside. Pour oil into a large pot to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches and using a fork, dip each apple slice in batter, shake off excess, and fry until golden brown on all sides, 4-5 minutes. Using a slotted spoon, transfer fritters to a paper towel-lined plate; let drain briefly. Toss fritters in cinnamon–sugar mixture to coat. Divide fritters between 4 plates. Spoon a little compote onto each plate and sprinkle with mint. Serve immediately.

For the cranberry compote: Put cranberries, sugar, and 2 tbsp. water into a small pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until cranberries have begun to soften and split, 8-10 minutes. Remove from heat; stir in kirsch. Transfer to a small bowl and let cool.
For the cinnamon apple fritters: Peel and core apples; cut each crosswise into 9 slices. Transfer slices to a medium bowl and toss with lemon juice; set aside. Whisk together flour and beer in a medium bowl. Add oil, vanilla sugar, and yolks; stir to make a batter. Put egg whites and salt into a medium bowl and beat until stiff peaks form. Add 1 tbsp. granulated sugar and gently whisk to combine. Gently fold egg whites into batter.
To assemble: Stir 1 cup sugar and cinnamon together in a medium bowl; set aside. Pour oil into a large pot to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches and using a fork, dip each apple slice in batter, shake off excess, and fry until golden brown on all sides, 4-5 minutes. Using a slotted spoon, transfer fritters to a paper towel-lined plate; let drain briefly. Toss fritters in cinnamon–sugar mixture to coat. Divide fritters between 4 plates. Spoon a little compote onto each plate and sprinkle with mint. Serve immediately.