Caramelized Apple Cast Iron Fritters

Method

1. 1Caramelize the applesHeat the cast iron over medium. Add the avocado oil, then the apples with the cinnamon and salt. Spread into one layer and leave them 2 minutes before stirring, then cook until browned on several sides and the surface moisture is gone, about 8 minutes. Wet apples make gummy fritters, so don't pull them early.
2. 2Cool the applesScrape the apples onto a plate and spread them out to cool about 10 minutes. Wipe out the skillet but leave it on the burner, off. The apples must be near room temperature before they hit the batter or they start cooking the eggs.
3. 3Blend the wet baseBlend the cottage cheese, eggs, maple syrup and vanilla in the Vitamix on high until completely smooth with no curd texture left.
4. 4Mix and rest the batterWhisk the oat flour, almond flour, tapioca starch, baking powder, cinnamon, nutmeg and salt. Pour in the blended base and stir just until no dry streaks remain. Fold in the apples. Rest 10 minutes so the oat flour hydrates; it should end up thick and scoopable, not pourable.
5. 5Reduce the glazeWhile the batter rests, simmer the maple syrup in a small saucepan over medium until it thickens and the bubbles turn large and slow, 2 to 3 minutes. Off heat, stir in the vanilla. It sets as it cools, so keep it close.
6. 6Fry in batchesHeat the cast iron over medium-low. Add about a third of the frying oil and heat until it shimmers. Drop 3 or 4 rounded 60 g scoops, pressing each to about 1.5 cm thick with craggy edges. Cook until the edges look set and the bottoms are deep brown, 3 to 4 minutes, then flip and cook 3 minutes more. Add fresh oil for each batch. Cast iron keeps climbing in heat, so drop the burner a notch after the first batch.
7. 7Glaze and restMove each batch to a rack as it finishes. Brush the warm glaze over the hot fritters, sprinkle with flaky salt and rest 5 minutes so the glaze sets and the centers finish.