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(makes approx 8 donut size fritters)
|3||ea||Granny Smith Apples|
|Dry Batter Ingredients|
|Wet Batter Ingredients|
|¼||cup||Granulated White Sugar|
|2||tbls||Unsalted Butter (melted)|
|½||cup||Sparkling Apple Cider|
|Cooled Apple Bits from above|
|8||oz||Philadelphia Cream Cheese|
|4||oz||Unsalted Real Butter (1 stick)|
|2||tbls||Fresh Squeezed Navel Orange Juice|
|1||tsp||Pure Vanilla Extract|
Peel and dice the apples.
In a sautée pan heat the butter until it browns, then add the apple pieces and sautée until they start to brown around the edges and begin to soften. Add the tbls of sugar towards the end. Set aside to cool.
In a small bowl mix together all the dry ingredients.
In a larger bowl, mix together all the wet ingredients with the exception of the Sparkling Cider.
In a large (~12") frying pan/skillet/dutch oven heat about ¼" of fry oil to 350º
When the oil is ready, add the Sparkling Cider to the wet ingredients, then add the dry ingredients to the wet and mix just to combine. You want it a little on the wet side. If it's dry, add a little more Sparkling Cider and if it's too wet, a little more flour.
I like to use a 400º+ rubber spoonula (Rubbermaid High Heat Spatula) to place a dollop of fritter batter into the oil. Get the spatula "wet" with hot oil first, then scoop out a heaping spoonula of batter, and flatten it slightly in the pan. GBD each side and remove to a cooling rack or paper towels until cool.
Once cooled retire them to the fridge while you mix up the glaze. Glaze each and refrigerate completely before serving.
(You can dip each one, or drizzle glaze over the top with a spoon, or serve the glaze separately for your guest's prerogative)
Note: If there are any left after a couple of days, they are REALLY good heated just slightly in the microwave. Br careful, the sugar glaze can get burning hot!
Martinelli's Gold Medal Apple Cider 8.4 oz. is available from Amazon if you can't find the small ones in the store.