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Chef John cooks the apples first for more flavor and a softer texture, and he uses sparkling apple cider for a lighter-tasting apple fritter.
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This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.