Photo by Russell French

Fritters with Cider Caramel and Applejack Sabayon

It’s apple three ways in these fried, pillowy puffs.




2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

1/4 cup granulated sugar

2 whole eggs

1 cup milk

4 Tbsp. unsalted butter, melted

1 tsp. vanilla extract

2 honeycrisp apples, cored, peeled and cut into 1/4 inch cubes

1-1 1/2 quarts peanut oil for frying


Cider Caramel

1 cup granulated sugar

1/2 cup water

1 cup fresh apple cider



5 egg yolks

1/4 cup granulated sugar

1/8 tsp. cinnamon

1 oz. applejack, or other apple brandy

1 cup heavy cream


For the fritters: Sift the baking powder and salt together in a large mixing bowl. In another bowl, whisk the eggs and add the milk, butter, vanilla and sugar. Add the wet ingredients and apple pieces to the dry, mixing gently until just combined.


For the caramel: Combine the sugar and water in a saucepan over medium heat and bring to a boil without stirring. When the sugar is completely dissolved, raise the heat to high and cook until the mixture is a medium golden brown. Add the cider to the caramel mixture (taking caution as it will rapidly boil). Once the boiling has subsided, whisk the mixture on high until it reaches 225 degrees F on a candy thermometer. Set aside.


For the sabayon: Whip the cream into stiff peaks and refrigerate. In the top of a heated double boiler, beat the first four ingredients until pale and fluffy. Remove from heat and continue beating until the mixture has cooled. Fold the whipped cream into the egg mixture in thirds. Refrigerate until just before serving.


To serve: Heat the oil in a heavy-bottomed, high-sided saucepan to 325 degrees F. In batches, drop large spoonfuls (about 2 Tbsp. each) into the hot oil. Cook for about 5 minutes, until golden brown. Top with cider caramel and serve with sabayon on the side.


Reprinted with permission from Fresh From Maine 2nd Edition: Recipes and Stories from the State’s Best Chefs by Michael S. Sanders. Published by Table Arts Media, 2012.