Beer & cardamom apple fritters

Name: Beer & cardamom apple fritters
Total time: 45 min
Yield: 6
Ingredients: 8 cardamom pods; 250 g plain flour; 30 g cornflour; ½ heaped teaspoon baking powder; 6 heaped tablespoons caster sugar; 1 teaspoon ground cinnamon; 2 medium free-range egg yolks; 330 ml can of chilled lager; 2 large Bramley apples (about 500g); 1.5 litres vegetable oil for frying; 150 g quality dark chocolate (70%); 6 tablespoons whole milk; 4 tablespoons double cream; 30 g salted butter; 2 tablespoons light brown muscovado sugar

With salted chocolate sauce

Vegetarianv

“These indulgent and delicious fritters are totally moreish – they’re like apple churros. Give them a good coat of batter before you fry them, to ensure they are wonderfully fluffy and crisp, ready for covering in the Christmas-spiced sugar. ”

Serves 6

Cooks In45 minutes plus resting

DifficultyNot too tricky

Jamie Magazine Fruit Desserts Puddings & desserts

Nutrition per serving

Calories 711 36%
Fat 40.4g 58%
Saturates 14.6g 73%
Sugars 38.3g 43%
Salt 0.72g 12%
Protein 8.5g 17%
Carbs 78.5g 30%
Fibre 5.8g -

Of an adult's reference intake

Jamie Magazine

By Myles Williamson

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Ingredients

8 cardamom pods
250 g plain flour
30 g cornflour
½ heaped teaspoon baking powder
6 heaped tablespoons caster sugar
1 teaspoon ground cinnamon
2 medium free-range egg yolks
330 ml can of chilled lager
2 large Bramley apples , (about 500g)
1.5 litres vegetable oil , for frying
SALTED CHOCOLATE SAUCE
150 g quality dark chocolate , (70%)
6 tablespoons whole milk
4 tablespoons double cream
30 g salted butter
2 tablespoons light brown muscovado sugar

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Jamie Magazine

By Myles Williamson

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Method

Crush the cardamom pods, pull out the seeds and finely grind in a pestle and mortar.
Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon.
Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest.
Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed.
Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt.
Heat the oil in a wide, deep, heavy-based pan (no more than half full), to 190ºC/375ºF (use a thermometer, or drop in a piece of bread: it should turn golden in about 35 seconds), or use a deep-fat fryer.
Dunk the apple slices in the batter and fry, in batches, for 6 to 8 minutes, or until crisp and a rich brown colour, turning regularly. Drain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar.
Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of salt. Melt over a medium-low heat for 2 to 3 minutes, or until smooth and pourable.
Serve the sauce immediately, alongside the warm fritters for dipping.