Beer Battered Apple Fritters

With Cider Syrup and Rhubarb Whipped Cream

Created by Marc Breton, Executive Chef at The Gladstone Hotel.

Makes 16 pieces (4 servings)


Strain cider through a coffee filter or fine cloth reduce over medium heat to slightly less than a cup. Test a spoon full on a chilled plate; it should have the consistency and appearance of maple syrup when cold. Reserve. You will probably have extra for another use.

Place rhubarb in an ovenproof glass dish and drizzle honey, 1 Tbs water and zest overtop. Cover and let stand at room temperature 3 hours. Uncover and bake @300F 45-60 minutes, till tender. Cool and refrigerate till completely chilled. Whip the cream then “swirl” in rhubarb with a rubber spatula, don’t over mix for a two tone effect.

Combine flour, sugar and salt. Whisk in beer. Whisk melted butter with yolks and stir into batter. Batter can now be refrigerated 2-12 hours if convenient. Whip egg whites stiff but not dry. Fold into batter. Keep chilled. Toss apple wedges in flour and shake off excess. Dip in batter 3 or 4 at a time and deep-fry @350F turning once, till golden brown; 3-4 minutes. Drain on paper towel then toss with a little cider syrup.

Serve with rhubarb whipped cream.


Cider syrup:

  • 2lt pure apple cider

Rhubarb Swirl Whipped Cream:

  • 1 cup rhubarb
  • 1/4cup honey
  • grated zest from 1/4 lemon
  • 1/2cup 35% cream


  • 1/2 cup + 2 Tbs all purpose flour
  • 1 Tbs sugar
  • pinch salt
  • 1/2 cup Steam Whistle Pilsner
  • 1 Tbs butter, melted
  • 1 egg, separated
  • 2 apples (about 1/2 lb) peeled, cored, cut in 8 wedges
  • extra flour for dusting
  • vegetable oil (for deep-frying)

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