December 1, 2013

Classic Apple Fritters

Post by Chef Corbin

Classic Apple Fritters With Warmed Cinnamon Rice Pudding

Yield- 2 servings

6 eggs separated

500 ml milk 2%

450 grams AP flour

1 tbsp. baking powder

pinch of salt

2 oz. sugar

1 tsp. ground cinnamon

1 granny smith apple, peeled and slice into 4 rounds (core each slice to form an apple ring)


Rice Pudding

1 cups cooked basmati rice cup

35% cream cup 2% milk

2 tbsp. brown sugar

1 tsp. vanilla

Combine all ingredients and cook over medium heat until warm and creamy.




Combine egg yolks and milk until mixed. Add the sifted dry ingredients to the egg & milk mixture- mix until a smooth batter is formed.

Allow batter to rest 1 hour. Whip egg whites until still and fold into the egg yolk batter.

Toss the apple rings into the batter and deep-fry until golden brown.

Remove from oil and pat dry with absorbent paper towel.

Toss the fried rings in the cinnamon sugar and serve with the warmed rice pudding. Garnish with fresh strawberries.