Caramel Apple Fritters

This dessert is inspired by all the countless times I spent 25 cents of my lunch money on one of those ridiculously addicting caramel apple suckers in junior high…This is my attempt at making it into a real dessert and putting my own spin on it. This recipe is insanely simple, so please give a try and share, share, share!

Start by bringing a sauce pan to medium heat. Add 1/2 cup of sugar…

…and 3-4 tbsp of water.

Cook for 10 minutes, or until the water turns a deep gold.

Once the sugar has caramelized, slowly begin to whisk in 2 cups of cream and 1/2 cup milk—being very cautious of the hot steam that comes off.

Add a pinch of salt and mix until fully incorporated.

Transfer to a bowl and let cool in the freezer until it reaches 40ºF. 

Once cooled, add the mixture to an ice cream machine.

Whip until it becomes rich and creamy, or has grown about 25-35% in volume.

Then transfer to freezer until ready to use.

Begin whipping up the apple fritters by adding 1/3 cup of milk…

…1 egg…

…2 tsp of cinnamon…

…and 2-3 tbsp of dark rum (optional) to a mixing bowl.

Give this a good whisk.

Next sift in 1 tbsp of granulated sugar…

…3/4 cup of all purpose flour… 

…1 tsp of baking powder and 1/2 tsp of salt.

Whisk for 3-4 minutes, or until the batter is very smooth.

Add 2 cups shredded apples. I used my mandolin to shred  a couple of galas, but you could use any apple of your choice.

Give the batter a good mix.

Once the fritter batter is done, bring 1/2 quart vegetable oil to 350ºF for frying. Carefully drop a spoonful of fritter batter into the hot oil and fry on both sides until golden brown. 

Transfer the fried apple fritters to a paper towel to drain any excess oil.

Sprinkle with a little sea salt.

Lastly, pile the fritters onto a bowl or plate.

Top with a generous scoop of the home made caramel ice cream and ENJOY! 

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| Top Left: KitchenAid Mixer | Top Middle: Mini Carafe | Top Right: Ice Cream Maker Attachment |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Mandoline |