Copyright 2002 Blacks Culinary

For the Carmel Sauce:  Mix the sugar and the water in a small saucepan. When the sugar has dissolved introduce the corn syrup. Melt slowly over medium high heat. Stir occasionally. Allow to and till the sugar develops a golden brown (this will happen quickly around 240* using a candy thermometer). NOTE: The next step is dangerous. Use a long spoon to avoid the steam. Be careful. Remove from the heat, and using a long wooden spoon, Introduce the heavy cream, stirring vigorously. Mixture will be hot and very bubbly. Add the two tablespoons of butter (one at a time), then the Vanilla and a pinch of Kosher salt. Remove to jar for later serving. For the Apple Fritters: In a fryer or deep walled cast iron pan heat the oil to 325* (very important to keep the oil as low as possible) Combine the flour, baking powder, salt, sugar, cinnamon and nutmeg.  In a separate bowl combine the milk and egg. Peel and dice the apple and toss in the lemon juice to prevent browning. Fold all of the ingredients together ingredients in a large bowl. To Fry: Spoon about ¼ Cup of the batter into the oil gently spreading it as ting ass possible (it will rise).  Allow to fry on that side till golden. Flip and finish frying. To check doneness insert a toothpick. The fritter is finished when the toothpick comes out clean. If your fritter is done on the outside and not in the center see the Pro Tip below. Remove to a plate with paper towels then onto a wire rack in a warm oven to keep crisp. Plate with powdered sugar, a drizzle of caramel and a spoon of vanilla ice cream. Pro Tip: Most people under cook the center of their fritters because their oil is too high. To compensate some cooks try and extend the cooking time, over browning the outside. My trick is similar to one I learned at KFC…. Preheat the oven to 275. When the fritter is finished cooking insert a toothpick, if the center is under done put them into the oven to hold before service. The fritters will finish cooking in the oven. Always test with a toothpick.