We had our first freeze this past weekend. I don’t know about you, but cold weather always puts me in the mood for something sweet, hearty and warm! I was out grocery shopping and walked past a display of hard cider. This got my foodie mind churning. I love beer bread, so why not use hard cider in a batter for a dessert? I grabbed a six pack and headed for the produce section to grab a few apples.
I live in an area that doesn’t get many different varieties of apples. It’s one of the things I miss about living up north for a spell. But, since apples are in season, I at least had more options to choose from. Honestly, any apple will work in this recipe. The hard cider is the most dominate flavor, so the apple is more for texture. Nonetheless, use a stronger flavor apple like granny smith.
Using Carbonation in a Batter
As for the hard cider, I used Angry Orchard’s Cinnful Apple. It’s slightly tart with a definite cinnamon kick. I thought that taste would work great in my fritters! It’s actually pretty good on its own; not too sweet. The great thing about using a carbonated beverage to bake or make a batter with, is that it provides leavening without the use of eggs. When you use beer or soda water in a batter and then fry it, the result is a crispy and airy crust. As you incorporate the hard cider into the flour mix, do so gently. You do not want to deflate the bubbles.
Some Recipe Notes
In this recipe, I diced the apples. I also experimented with shredding the apples before I mixed them into the batter because my boys do not like anything “chunky”. You can cut apple wedges and dip them into the batter and fry them that way as well. Play around with different sizes and spices. It’s easy to customize this recipe. I am thinking I might give this a try with some pears in the very near future!