The flavorful batter for these tender Buttermilk-Cinnamon Apple Fritters completes the equation, making them a wonderful recipe for breakfast. These Swiss delicacies from Zurich are also served as a perfect dessert. They’re called Zürcher Öpfelchüechli in their native homeland.
- 1/2 Cup cake flour
- 1/2 Cup buttermilk; shaken well
- 1 Tablespoon granulated sugar
- 1 Tablespoon unsalted butter; melted
- 1 large egg; separated
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 pinch Cayenne pepper
- safflower oil; for frying
- 2 large tart apples, Jonathan or Granny Smith; cored and cut into 1/4" thick sliced rings
- Confectioners' sugar; for serving
- warm rum or vanilla syrup; for serving
- Whisk together flour, buttermilk, granulated sugar, butter, egg yolk, cinnamon, salt and cayenne in small bowl. (Can be made 1 day ahead and refrigerated.)
- When ready to use, beat egg white until it holds peaks but is not dry. Fold into batter.
- Heat 1 inch oil in deep fryer or heavy pot until it reaches 375 degrees. Working with a few apple slices at a time, use tongs to dip slices into batter, shaking off excess. Immediately drop into hot oil and fry until apple is tender and batter is brown and puffed, turning once, about 2 to 4 minutes.
- Use slotted spoon to transfer in single layer to paper towel-lined baking sheet; keep warm in 250 degree oven until all are fried. Serve hot with powdered sugar or syrup.
A flavored simple syrup is easily made with a darker sugar, such as demerara or muscovado. Flavorings might include rum, vanilla, brandy, applejack, maple, or others. If adding alcohol-based flavorings, add after the sugar is melted and the syrup is off the heat. It should still be quite hot, allowing the alcohol to burn off.