Cinnamon Apple Fritters with Caramel Drizzle

Ingredients

• ½ cup 2% milk
• ½ cup apple cider
• ½ cup unsalted butter, cubed
• 1 tablespoon Stevia In The Raw®
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 granny smith apple, cored and finely diced
• ½ cup Sugar In The Raw®
• ¼ cup Stevia In The Raw®
• ¼ cup water
• 1 teaspoon vanilla
• ½ teaspoon salt
• 4 cups vegetable oil for frying
• 1 teaspoon cinnamon

Step 1

Warm the milk, half a cup of cider, butter, a tablespoon of Stevia In The Raw, and half a teaspoon of salt in a medium saucepan until it comes to a boil. As soon as it boils, quickly stir in the flour and cinnamon with a wooden spoon right on the heat. Keep stirring until the dough pulls away from the sides and looks smooth.

Step 2

Transfer the dough to a bowl or your stand mixer and let it cool for about 10 minutes, stirring now and then. Then, add the eggs one at a time, mixing well after each addition until the dough is shiny and smooth. Fold in the chopped apples and set the dough aside.

Step 3

For the caramel sauce, combine Sugar In The Raw, a quarter cup of Stevia In The Raw, and water in a small saucepan. Heat it over medium-high, stirring until the sugar dissolves. Turn the heat up to high and cook until the syrup turns a deep amber color, swirling the pan gently to avoid burning. Take the pan off the heat and carefully stir in a third of a cup of cider. If the caramel feels too thin, pop it back on the stove to simmer until it thickens up nicely. Finish by stirring in vanilla and half a teaspoon of salt, then set it aside.

Step 4

Heat oil to 365°F in a large, heavy pot or deep skillet. Drop spoonfuls of the dough into the hot oil, cooking about eight at a time. Fry them until they’re golden on all sides, then use a slotted spoon to transfer them to paper towels to drain.

Step 5

Once all the fritters are cooked, drizzle them with the caramel sauce and sprinkle with a little cinnamon before serving. Enjoy!