Thanksgiving Treat: Chef David Hatfield’s Apple Fritters

A perfect dessert after a Thanksgiving feast is:

a) Grandma’s well-meaning, but five-day-old fruitcake.

b) A few extra nibbles off that wishbone.

c) Homemade apple fritters, using a recipe from Kimpton’s own Library Bistro & Bookstore Bar.
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If you answered “c,” you’re in luck. Executive Chef David Hatfield of the Seattle restaurant is sharing his directions for how to make his delectable, cinnamon-crusted apple fritters.

Library Bistro & Bookstore Bar is adjacent to Kimpton’s Alexis Hotel, which turns out to be quite a gourmet boon for guests. “I started making fritters for breakfast so they could nibble while they wait for their food,” says David. “I figured a nice little treat would help tide them over. I love apples and cardamom, and there’s nothing better than both in a piping hot fritter dripping with rich cream cheese icing.”

Save room! Here is the recipe.
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Apple Fritters
{Makes one dozen large fritters}

5 cups AP flour
2 tbsp. baking powder
¾ cup sugar
¼ tsp. salt
½ tbsp. ground cinnamon
½ tsp. nutmeg
½ tsp. cardamom
1 egg, lightly beaten
½ cup butter milk
2 Granny Smith apples, peeled and small diced
Cinnamon sugar
Vanilla whipped cream

1. Mix dry ingredients and whisk eggs and buttermilk together.

2. Fold the eggs and butter into the dry mix (do not whisk or over-mix).

3.  Fold in apples.

4. Using a scooper or large spoon, drop everything into 350-degree oil. Allow it to cook until golden brown.

5. Remove and toss with cinnamon sugar, if desired. Serve with vanilla whipped cream cheese.
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Chef David Hatfield of Library Bistro & Bookstore Bar

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Happy Thanksgiving, everyone!