Bourbon Apple Fritters with Bourbon Caramel Sauce

I confess that I've been itching to make these for years. Every fall I toyed with the idea but passed. They are well worth the effort. The downside of these is that they should be eaten right after they're made. By the next day, like so many fried foods, they're just not as good.

The Bourbon Caramel Sauce, however, can be stored in the fridge and used on ice cream. At least that was my plan. It was snarfed up before we got around to the ice cream!

Frying can turn a lot of people off. But it's really not so hard. Like doughnuts, they float to the top so you can see when you need to turn them and when they're done. They're easy to scoop out.

 

Bourbon Apple Fritters with Bourbon Caramel Sauce              

2 large sweet apples, such as Fuji

1 cup flour

2 tablespoons sugar

1½ teaspoons baking powder

¼ teaspoon ground cinnamon

½ teaspoon salt

2 tablespoons Bourbon

1 egg

½ cup milk

Corn oil for frying

 

Peel and core the apples. Slice, then cut the slices into long strips. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, mix the egg with the milk and then whisk this into the flour mixture. Heat the corn oil in a pot  until a drop of water sizzles in it. Dip the apple strips into the batter and gently lower them into the oil. Do not crowd them. Fry until golden. Remove to a paper towel to absorb any excess oil.

 

Bourbon Caramel Sauce                                      

½ cup packed dark brown sugar

½ cup butter

½ cup heavy cream

Pinch of pink salt

2 Tablespoons bourbon

1 Tablespoon powdered sugar

 

Add the dark brown sugar, butter, cream, and salt to a small pot and bring to a boil while stirring. Continue to cook at a simmer for one minute while stirring. Remove from heat and stir in the bourbon and powdered sugar.

 

Fill a pot with the oil.

 

 

Mix the egg with the flour.

See how nicely they float?

 

Sprinkle with powdered sugar.

Eat with the sauce!