Merritt Apple Fritters

These aren’t the dense, doughy apple fritters you get at a drive-through. Thin apple rings marinated in brandy (or dark rum) for several hours, then dipped in a batter lightened with whipped egg white and fried until golden. The result is a crispy, lacy shell around a tender, boozy apple slice.

The marinade step is where the magic happens. Soaking the apple rings in brandy for hours softens them slightly and infuses a warm, boozy depth that plain apples just can’t match. Flip them regularly so every surface gets equal time in the liquor. The brandy also helps the batter cling because the alcohol evaporates faster than water in the hot oil, creating a crispier crust.

Separating the egg and beating the white to stiff peaks before folding it into the batter is what gives these fritters their lightness. The yolk-milk-flour base provides structure while the whipped white adds air pockets that puff up in the oil. A touch of cinnamon and ginger in the batter echoes classic apple pie spicing without being heavy-handed.

Fry just a few at a time. Crowding drops the oil temperature and you’ll get greasy, soggy fritters instead of crisp ones. Three to four minutes and they should be deep golden all over.

Pro Tips

• Cut the apples crosswise into quarter-inch rings so you get that signature round shape with the hole in the center. Remove any seeds.
• Drain the apple rings well before dipping in batter. Excess brandy on the surface makes the batter slip off.
• Use a stainless steel or copper bowl for beating the egg white. Plastic bowls can have a residual grease film that prevents stiff peaks.
• Dust with powdered sugar while the fritters are still warm so it sticks to the surface.

Variations

• Use dark rum instead of brandy for a more tropical, molasses-y flavor in the marinade.
• Add a tablespoon of Calvados (apple brandy) to the batter itself for a double hit of apple flavor.
• Drizzle with warm caramel sauce instead of powdered sugar for a richer dessert presentation.