Apple Fritter

Name: Apple Fritter with Dungeness Crab and Cajun Aioli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 3/4 cup flour; 1 Tbsp sugar; 1 tsp baking powder; 1 tsp salt; 1/2 cup milk; 1 egg; 1/8 cup apple butter (can sub apple sauce); 1/2 apple, diced; 1 1/2 Tbsp fresh sage; 1/2 tsp ground espelette; 1/2 cup crab; Vegetable oil for frying; 2 large apples; 1/4 cup apple cider vinegar; 1/2 cup water; 1/4 cup sugar; 1 tsp salt; pinch cinnamon; pinch nutmeg; pinch all spice; 4 cups canola oil; 1 egg; 1 Tbsp dijon; 2 Tbsp B Cellars Spice Blend 10; 2 Tbsp Banyuls vinegar; 1 clove garlic; 1 lemon, juiced

with Dungeness Crab and Cajun Aioli

Apple Fritter with Dungeness Crab and Cajun Aioli

Recipe by Derick Kuntz

0.0 from 0 votes

Course: AppetizersDifficulty: Medium

Servings

30

servings

Prep time

30

minutes

Cooking time

1

hour

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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Ingredients

Apple Fritter
3/4 cup flour
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 egg
1/8 cup apple butter (can sub apple sauce)
1/2 apple, diced
1 1/2 Tbsp fresh sage
1/2 tsp ground espelette
1/2 cup crab
Vegetable oil for frying
Apple Butter
2 large apples
1/4 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 tsp salt
pinch cinnamon
pinch nutmeg
pinch all spice
Cajun Aioli
4 cups canola oil
1 egg
1 Tbsp dijon
2 Tbsp B Cellars Spice Blend 10
2 Tbsp Banyuls vinegar
1 clove garlic
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.