Cider Recipe: Apple Cider Fritters
- 2 (12-ounce) cans Jack’s Hard Cider, divided
- 2 cups sugar, divided
- 1 tablespoon cinnamon, divided
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 apple, small diced
- 4 cups canola oil for frying
- In a small pot over medium heat, bring one can cider to a simmer and reduce by three-quarters for about 20 minutes until a thick syrup forms. Allow the syrup to cool.
- In a small bowl, mix together 1 cup of sugar and 2 teaspoons of cinnamon. Set aside.
- In a small bowl, mix together all-purpose flour, whole wheat flour, remaining teaspoon cinnamon, baking soda, baking powder and salt.
- In a large bowl, whisk together eggs, sour cream and vanilla extract until smooth. Add remaining sugar and whisk to combine.
- Pour the dry ingredients into the wet ingredients and whisk until a dough starts to form. Slowly add the remaining can hard cider, whisking to incorporate. The batter should be thick and smooth.
- Using a spatula, fold the apple into the batter.
- Heat a large Dutch oven or cast iron pan and add canola oil. Heat oil to 350°F. Working in batches, using a small ice cream scoop, spoon portions of batter into oil. Fry until golden brown on each side, about 2 minutes per side. If fritters are too dark, reduce heat.
- Using a slotted spoon, remove fritters from the oil, draining on paper towels.
- While fritters are still hot, dip them into the cider syrup and toss in cinnamon sugar.