Thursday, June 11, 2009

Beery Apple Fritters: Celebrating WA Beer Week

Our 7th and final entry in our ‘cooking with beer’ series celebrating WA beer week, features an easy yet delicious dessert. Our beery apple fritters are best served alongside your favourite vanilla ice cream. Matso’s Ginger Beer was used, however, it also works fantastically for coeliacs using Gluten Free flours and Billabong Ginger Beer.

Beery Apple Fritters
- 4 Granny smith apples
- 1 ¼ cups Ginger beer (Matso’s/Billabong) – Use cold
- 1 ½ cups Corn flour (sifted)
- 1 cup Plain flour (sifted)
- 2 tbsp Icing sugar
- 1 tsp All spice
- Canola oil for deep frying
- Extra icing/castor sugar for dusting (optional)

1. Pre-heat oil to 180°C.
2. Core and peel apples, then cut into 8’s. Toss with half cup of corn flour and stand for 1 minute.
3. To make batter, alternate remaining sifted flours with ginger beer, whisking well between each addition. Make sure it is lump free, add sugar and spice.
4. Dip the apple pieces into the thick batter then transfer to the hot oil and fry in batches until they become golden in colour and begin to float.
5. Remove from oil, drain on absorbent paper, and if required, dust with extra sugar whilst still hot. Serve with ice cream.

Keep an eye on the blog later in the day for results from the 2009 Cryer Malt Perth Royal Beer Show plus some updates on beery dinners in the Perth region. The closing event for WA beer week happens this Saturday night (6.30pm) at Mad Monk in Fremantle, where the 'Grand Beer Dinner' will be held. You might be lucky enough to score one of the last few spots by contacting, tickets are $75 for the 10 beer, five course extravaganza.

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