Sourdough is an Alaska kitchen staple, but if you don’t have a starter going, substitute 1⁄2 cup bread flour mixed with 1⁄2 cup water for the starter. We like Granny Smith apples as they hold up well to Alaska conditions.
2 ½ cups sugar
½ teaspoon salt
1 tablespoon plus 1 teaspoon cinnamon
1 cup sourdough starter
2 Granny Smith apples, peeled, cored and sliced ¼-inch thick
Vegetable oil for frying
Mix ½ cup of the sugar, salt, and one teaspoon cinnamon in a small bowl for dipping and set aside.
In a medium bowl, whisk together the sourdough starter, the remaining sugar and the remaining cinnamon.
Heat a four-quart casserole with 2 inches of oil. Heat the oil to 365°F.
As the oil is heating, dip the apple slices into the sourdough batter and gently coat all sides.
With a fork carefully place a few apple slices into the oil and let bubble and float until both sides are golden brown.
Remove the fried apple slices with a slotted spoon and lightly tap on the edge of the pot to drain the excess oil. Dip the apple slices directly into the cinnamon sugar bowl and coat all sides. Repeat the process until all the apples are completed.
Makes approximately 12 fritters, depending on apple size.
For the Caramel Sauce
2 cups sugar
1/4 cup unsalted butter, room temperature, cut into pieces
1 cup heavy cream
1 tablespoon smoked salt
1 teaspoon pure vanilla paste (or vanilla extract)
Heat the sugar in a heavy-bottomed medium saucepan over medium heat, until the sugar is golden amber in color and completely melted, about 5 minutes. Sugar caramelizes at 350℉. If you wish to use a candy thermometer, but we usually just watch for the golden color. Whisk in the butter.
Whisk in the cream, salt and the vanilla extract. Remove the saucepan from the heat to cool the mixture for a few minutes.
Pour the cooled caramel into a glass jar for storage and cover the jar with a lid. Caramel will last for up to 2 weeks in the refrigerator. Gently reheat before using.
Makes 2 cups sauce.