Back to Recipes Home.

Beer Battered Apple Fritters with Cider Syrup adn Rhubarb Whipped Cream

Created by Marc Breton, Executive Chef at The Gladstone Hotel.
makes 16 pieces (4 servings)

Directions:
Strain cider through a coffee filter or fine cloth reduce over medium heat to slightly less than a cup. Test a spoon full on a chilled plate; it should have the consistency and appearance of maple syrup when cold. Reserve. You will probably have extra for another use.

Place rhubarb in an ovenproof glass dish and drizzle honey, 1 Tbs water and zest overtop. Cover and let stand at room temperature 3 hours. Uncover and bake @300F 45-60 minutes, till tender. Cool and refrigerate till completely chilled. Whip the cream then “swirl” in rhubarb with a rubber spatula, don’t over mix for a two tone effect.

Combine flour, sugar and salt. Whisk in beer. Whisk melted butter with yolks and stir into batter. Batter can now be refrigerated 2-12 hours if convenient. Whip egg whites stiff but not dry. Fold into batter. Keep chilled. Toss apple wedges in flour and shake off excess. Dip in batter 3 or 4 at a time and deep-fry @350F turning once, till golden brown; 3-4 minutes. Drain on paper towel then toss with a little cider syrup.

Serve with rhubarb whipped cream.