Apple, Duck, and Cheddar Fritters

Yield: 20 Fritters

Ingredients:

Fritters:

• 2 cups (470 ml) all-purpose flour
• ¼ cup (60 ml) granulated sugar, divided
• 2 teaspoons (10 ml) baking powder
• ½ teaspoon (2.5 ml) salt
• 2 teaspoons (10 ml) cinnamon
• ½ teaspoon (2.5 ml) ground nutmeg
• ¼ teaspoon (1.25 ml) ground clove
• ¼ teaspoon (1.25 ml) finely ground black pepper
• 2 eggs
• 1 ½ cups (350 ml) milk
• 1 teaspoon (5 ml) freshly grated ginger
• 4 medium crisp/tart apples (such as Cortland), peeled and diced to 1/2-inch (1.25 cm) cubes
• 1 ½ cups (350 ml) shredded aged cheddar
• 1 ½ cups (350 ml) prepared and chopped duck confit meat
• Vegetable oil, for frying

Seasoned Sour Cream:

• 1 cup (240 ml) sour cream
• ½ lemon, juice and zest
• 1 tablespoon (15 ml) honey
• ¼ teaspoon (1.25 ml) ground nutmeg
• 1/8 teaspoon (.75 ml) salt

Method:

For the Fritters:

Stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, clove, and black pepper in a large bowl.

In another bowl whisk together the eggs, milk, and grated ginger. Add the egg mixture to the flour mixture and stir to combine. Fold in the apples, duck, and cheddar, making sure to distribute them evenly throughout the mixture.

Heat 4 inches (10 cm) vegetable oil in a deep, heavy-bottomed skillet to 350 F (175 C).

Working in batches, use a 2-ounce (60 ml) ice cream scoop to drop the batter into the oil.

Cook fritters for about 2 minutes per side, turning once, until brown and crisp.

Use a slotted spoon or a wire mesh strainer to transfer the fritters to a paper-towel lined plate to drain.

Let the fritters rest for 3 minutes before serving.

Keep warm.

For the Seasoned Sour Cream:

Meanwhile, whisk together sour cream, lemon, honey, the remaining nutmeg, and salt.

To Serve:

Drizzle the seasoned sour cream over the warm fritters and serve immediately.