These savory-sweet fritters are soft and cheesy on the inside with a touch of sweet nuttiness but crispy on the outside with a burst of sweetness and spice. For a quick video on the procedure, check out my Instagram Reel.
• 1 2/3 cups Apple, cut into medium cubes
• 1/2 cup Apple, cut into small pieces
• 3 T = 43g = 1 1/2 oz unsalted butter = brown
• 2 T + 1 tsp = 28g = 1oz Sugar
• 1 tsp Salt
• 1/2 tsp Black pepper, ground
• 1 1/2 T = 18g = about 1/2 oz Baking powder
• 2 cups = 250g = 8.8oz All purpose flour
• 1 cup = 240g = 8.5oz Milk 2% or whole fat
• 1 = 52g = 1.8oz Egg, whole
• 1 cup Sharp white Cheddar cheese, shredded or cubed small
• 1/4 Parmigiano or Pecorino cheese, grated
• Pinch of nutmeg
• Canola, vegetable or peanut oil for frying
• Sugar + Pumpkin spice (or just cinnamon)
In a large pot, melt the butter and cook it on medium high heat until it turns brown (about 145ºC).
Add the apples cut into medium cubes and cook until they are soft.
In a bowl, combine the flour, baking powder and salt. Make a little dwell in the middle and add the egg.
Combine everything very well until a soft and sticky dough has formed.
Add the cooked apples and the cheeses. Combine everything.
Add the black pepper and the raw apples. Mix everything very well with a spatula.
Heat the oil in a pot being careful not to overheat it to the point it starts to smoke. If this happens at any point, throw away that oil and start over.
Using two spoons or a small ice cream scooper, drop dollops of the dough into the oil. Don't overcrowd the oil; three to four at a time is usually enough.
Cook for about 2-3 minutes on each side or until it is golden brown throughout.
Place them over paper towels to catch the excess oil.
At this point you can decide if you want to leave them plain, cover them with plain sugar or with a mixture of sugar and pumpkin spice (or just cinnamon).
To coat them, simply place your desired coating in a bowl and roll them around until completely covered. Do this procedure before they cool completely.