On Friday night, Celebrity Chefs Mario Batali, Emiril Lagasse, Guy Fiore, and Tim Love—along with MLB pitcher Jamie Moyer—hosted Spaghetti Western—a celebrity-packed dinner fueled by the chefs’ shared love of Texas fare (and Macallan 18).
Missed the event? Try the evening’s dizzying dessert, Macallan Apple Fritters, using this recipe straight from the chefs’ secret stash:
jump for the fritters…
Macallan Apple Fritters
2 large eggs
¼ cup whole milk
1 cup all-purpose flour
¼ cup sugar
1/4 cup The Macallan Sherry Oak 12 Years Old whisky, plus 2 oz for topping
8 cups extra-virgin olive oil, for deep-frying
6 green apples, such as Granny Smith, peeled, cored, and sliced into ½-inch-thick rounds
2 cups vanilla gelato
Cinnamon, for dusting
In a medium bowl, whisk together the eggs and milk. Slowly add the flour, about three tablespoons at a time, whisking until incorporated. Stir in the sugar and The Macallan. Allow the batter to stand for 10 minutes.
In a large deep pot, heat the olive oil to 375 degrees. Working in batches of three or four dip each apple slice into the batter, add to the hot oil, and cook until golden brown. With a slotted spoon, transfer to a paper towel-lined plate to drain.
Place five fritters on each of four plates, in an overlapping circle. Place a scoop of gelato in the center, sprinkle with cinnamon, add a tablespoon of the Macallan over the gelato and serve.
