Apple Fritter
with Dungeness Crab and Cajun Aioli
Apple Fritter with Dungeness Crab and Cajun Aioli
30
servings30
minutes1
hourChef Derick recommends pairing B Cellars Blend 23 with this fried dish. The richness of the dough brings out the Chardonnay in the mid-palate and the Viognier on the finish. Meanwhile, the Sauvignon Blanc plays well with the brightness of the cajun aioli.
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Ingredients
- Apple Fritter
3/4 cup 3/4 flour
1 Tbsp 1 sugar
1 tsp 1 baking powder
1 tsp 1 salt
1/2 cup 1/2 milk
1 1 egg
1/8 cup 1/8 apple butter (can sub apple sauce)
1/2 1/2 apple, diced
1 1/2 Tbsp 1 1/2 fresh sage
1/2 tsp 1/2 ground espelette
1/2 cup 1/2 crab
Vegetable oil for frying
- Apple Butter
2 large 2 apples
1/4 cup 1/4 apple cider vinegar
1/2 cup 1/2 water
1/4 cup 1/4 sugar
1 tsp 1 salt
pinch cinnamon
pinch nutmeg
pinch all spice
- Cajun Aioli
4 cups 4 canola oil
1 1 egg
1 Tbsp 1 dijon
2 Tbsp 2 B Cellars Spice Blend 10
2 Tbsp 2 Banyuls vinegar
1 clove 1 garlic
1 1 lemon, juiced
Directions
- Apple Butter
- Peel and core apples
- Cut into wedges and place in a saucepot
- Add apple cider vinegar and water
- Cover, leaving a small space to vent, and simmer for 30 minutes
- Take off heat when most of the liquid has evaporated
- Place apples and liquid in a blender and purée
- Place apple sauce back in pot and add sugar and spices
- Simmer, stirring occasionally, until sauce thickens and turns dark brown, about 15 minutes.
- Cool before using in fritter batter
- Apple Fritter
- Heat a couple of inches of vegetable oil in a heavy pot over medium to medium-low heat until oil reaches 340°F
- In a mixing bowl combine flour, sugar, baking powder, and salt
- Beat the egg with a fork, then add milk, apple butter, sage, and espelette
- Slowly add the egg mixture to the dry ingredients by folding together, do not over-mix
- Fold in diced apples and crab
- Drop heaping tablespoons of batter into hot oil
- Fry for 4-6 mins, or until golden brown
- Remove and drain on paper towels
- Cajun Aioli
- Add egg yolk to a food processor
- Grate in garlic
- Add vinegar, lemon juice, and spice blend 10
- Blend together until smooth
- Emulsify by slowing adding oil to blender
- Assembly
- Add small dollops of aioli to the top of each fritter
- Enjoy with a glass of Blend 23
Notes
- You will have extra aioli. It has a great shelf life in the fridge and Chef loves it on a turkey sandwich.
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Pairing Suggestions
Chef Derick recommends pairing B Cellars Blend 23 with this fried dish. The richness of the dough brings out the Chardonnay in the mid-palate and the Viognier on the finish. Meanwhile, the Sauvignon Blanc plays well with the brightness of the cajun aioli.
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