Buñuelos de Manzana
The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Any kind of apple can be used, but a tart one such as Granny Smith or Crispin works great. The sparkling apple cider enhances the apple flavor, but it can be substituted with a light beer if you prefer. Serve the fritters on their own or dip them in some warm cajeta (add about 2 tablespoons of rum or brandy per cup of warm cajeta to add a nice kick and thin it out a bit) or Natilla (page 163).
Recipe information
Yield
serves 8
Ingredients
Apples
Batter
Preparation
Step 1
TO MAKE THE APPLES, preheat the oven to 350°F. Lightly butter a baking sheet.
Step 2
Peel and core the apples. Cut into slices about 1/4 inch thick and place on the baking sheet. Dollop a little butter on top of the apples. Mix the sugar with the canela and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile, prepare the batter.
Step 3
TO MAKE THE BATTER, separate the eggs, making sure you don’t get any of the yolks in the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg-yolk mixture. Set aside until the apples are cool. This mixture shouldn’t be prepared more than an hour before using.
Step 4
Pour the oil into a deep-sided pan to a depth of about 2 inches and heat to 375°F. If you don’t have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil and fry in batches until golden brown on both sides, about 2 minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for 5 minutes, sift confectioner’s sugar on top, and enjoy.
