Fresh Apple Fritters fried until golden and then coated in a mixture of sugar and Bourbon make the perfect adult fall treat.
You can skip the bourbon and just sprinkle them with sugar, or dip them in caramel, to make them kid-friendly.
They are best served warm when you really get the effect of the cinnamon and nutmeg.
There’s finally a slight hint of fall in the air and after a sweltering summer, it’s very welcome. As soon as the first cool, crisp days of fall arrive, I start to want to make something with bourbon. I’m not sure why I so strongly associate bourbon with fall, but I do. Maybe it’s because of Bourbon Pecan Pie being so popular for Thanksgiving.
This recipe is from Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend, an oldie but goldie cookbook that I cook from a lot. I used Jack Daniels for this recipe, since there are close ties between Jack Daniels and Miss Mary Bobo, but you could use any bourbon that you like the taste of. Makers Mark would also be good.
I don’t think there’s any fruit that pairs better with bourbon than apples do. Apples and bourbon always make a great combination.
I used Granny Smith apples for these Frisky Fritters. You can use your favorite apple but make sure you dice it small. The fritters do not need to cook for long and you want the apple to soften up.
And make sure the kids don’t get ahold of these. They really soak up the Jack Daniels!
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon
- pinch of nutmeg
- 2 eggs, beaten
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups finely chopped peeled Granny Smith apples
- Vegetable oil
- 1/2 cup sugar
- 1/4 cup Jack Daniel's Whiskey
- In a medium bowl combine flour, baking powder, salt, 3 tablespoons sugar, cinnamon, and nutmeg. Whisk the ingredients together to get any lumps out and aerate. (Or you can sift them together.)
- In a small bowl, whisk together eggs, milk, and vanilla extract.
- Add wet ingredients to dry and stir together. Refrigerate for 2 hours.
- Heat 1 to 2 inches of oil in a deep skillet or Dutch oven to about 365-375 degrees.
- Fold diced apple into batter.
- Drop dough by spoonfuls into oil and fry until golden brown.
- Stir 1/2 cup sugar and whiskey together in a bowl. Roll fritters in whiskey mixture immediately after removing from oil.