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1
Mix the wet: In a bowl, stir together the apples, sugars, pumpkin pie spice, allspice and nutmeg.
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2
Set aside.
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3
Mix the dry: In a large bowl, add flour and a pinch of salt.
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4
Pull it together: Make a well in the center of the bowl of the dry ingredients and whisk in the beer until combined.
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5
It should be slightly thicker than pancake batter.
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6
Gently fold in the apple mixture and let it rest 10 minutes at room temperature.
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7
Fry the fritters: In a large pot, bring oil temperature to 360 degrees F, so when adding the fritters, the temperature rests at 350 degrees F. Once the oil is ready, using a small ice cream scoop or large tablespoon, gently drop the dough into the oil in batches.
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8
Fry until golden brown on both sides, flipping once, about 4 minutes total.
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9
Remove to a paper-towel-lined plate.
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10
Serve with Peanut Butter Caramel Sauce.
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11
Melt the sugar: In a saute pan over medium heat, add the brown sugar and allow it to melt while whisking.
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12
Melt the butter: Once melted, add the butter and continuously whisk while melting until everything is smooth.
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13
Add the cream: Turn off the heat and slowly pour in the heavy cream while whisking until smooth.
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14
(Don't get hit with the splatter!)
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15
Add the peanut butter: Add the peanut butter and turn the heat back on to low to help it melt into the caramel sauce while whisking for just under a minute.
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16
Remove from the heat, serve warm.
