Brie with Crispy Apple Fritters,
Salted Caramel and Apple Butter
Batter-dipped and deep-fried apple slices served with a salted caramel sauce in a small puddle of apple butter. Recipe by Chef Dean Maupin.
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup heavy cream
1 to 2 teaspoons kosher salt
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups all-purpose flour
1 1/2 cups cornstarch
1 1/2 tablespoons baking powder
1 1/2 tablespoons baking soda
1 tablespoon kosher salt
2 cups cold water
Canola oil for frying
4 crisp apples, peeled, cored, cut crosswise into 16 1/2-inch slices (trim slice from each end)
1 cup excellent quality apple butter
8 thick slices Wisconsin Brie Cheese
- For Caramel: Place sugar and water into 3-quart stainless steel sauce pot. Cook over medium-high heat until mixture turns deep caramel color, 5 to 8 minutes, stirring occasionally. Remove from heat; slowly whisk in cream. Bring to rapid boil; do not allow to steam. Stir in salt and butter. Set aside; keep warm.
- For Fritters: Mix flour, cornstarch, baking powder, baking soda and 1 tablespoon salt in medium bowl. Whisk in cold water.
- Heat 2-inches canola oil in large pot to 325°F (160°C). (Watch temperature carefully.) Dip apples into fritter batter. Carefully place into hot oil. Cook 1 to 2 minutes until golden brown. Flip and cook an additional 1 to 2 minutes. Remove from oil and drain on paper towel. Repeat until all apples are cooked.
- To Serve: Place large spoon of apple butter in center of plate. Place one of the fritters on apple butter; top with slice of the cheese. Place another apple fritter on top, then drizzle with caramel sauce. Repeat with remaining ingredients.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.