Apple butter and sugary fried dough—two American staples since before the Revolution—come together in this mouthwatering mash-up from Chef Harrison Keevil of Brookville Restaurant in Charlottesville, Virginia. Best part: It takes 10 minutes to make a dozen of these fall fritters. Take that NYC, with your four-hour Cronut line.
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons salt
- 1 tablespoon baking powder
- 3 eggs
- ⅔ cup milk
- Cinnamon and sugar, to taste
- 2 cups apple butter
Mix the flour, sugar, salt and baking powder together in a bowl. Combine the eggs and milk in a separate bowl, then combine together the two bowls to create batter.
Using a 1½-tablespoons ice cream scoop, ball and fry the batter in a 325˚F fryer and cook for 4 minutes on each side. No fryer? Then fill a pot one-quarter full with vegetable oil and place over medium heat to fry.
Once fried, place the doughnuts on paper towels to absorb excess oil and season with cinnamon and sugar. Using a squeeze bottle or baster insert apple butter into the center of each doughnut. Serves 4.
Chef Keevil suggests Virginia’s unique Foggy Ridge Pippin Gold Cider to pair with the apple-filled doughnuts. “It’s a hard cider fortified with apple brandy from Laird & Company, the country’s oldest distiller,” says Keevil. “Hey, I love to pair apples with apples!“