By Libbie Summers
Assisted by David Dempsey
You could certainly make this recipe at any time of the year (and I encourage you to do so) but, as the days become shorter and there is a hint of autumn in the air you really HAVE to make them. This is a down-home, super simple, show-stopping dessert. Always serve warm, either on their own tossed in cinnamon sugar, drizzled with honey or melting a small scoop of vanilla ice cream.
Fried Apple Rings
serves 4
What you need:
3 granny smith apples
Oil for frying (enough for 2-inches in a dutch oven)
1 cup flour
1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
3 granny smith apples
Oil for frying (enough for 2-inches in a dutch oven)
1 cup flour
1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
1 cup buttermilk
1 large egg, room temperature
Honey for drizzling
4 small scoops vanilla ice cream (optional)
1 large egg, room temperature
Honey for drizzling
4 small scoops vanilla ice cream (optional)
What to do:
1. Prep Apples: Peel apples and slice into thin round slices (about 1/4-inch thick or slightly thicker. I got 5 slices from every apple).
2. Preheat a large shallow pot full of about 2 inches of oil over medium heat. Line a plate with paper towels and set aside.
3. Make Batter: In a medium mixing bowl, sift together flour, 1/2 teaspoon cinnamon, baking powder, salt and sugar. Whisk in buttermilk and eggs until batter is well combined and no lumps are left.
4. Make Cinnamon Sugar: In a shallow dish, stir together remaining sugar and remaining cinnamon. Set aside.
5. Fry Apples: When the oil reaches 325 -350ºF, dip the apple slices in the batter (allowing excess batter to drip off) and carefully place into the hot oil (work only a few slices at a time). Use a spyder to flip after the bottom is golden brown. Remove to the paper towel lined plate when both sides are browned. Remove from oil and place on some paper towels to drip excess oil off.
6. Finish Apples: Dip apple slices into cinnamon sugar mixture, and coat on both sides.
To Serve: Divide apple slices between plates (stacking) and drizzle with honey. You can also add a small scoop of vanilla ice cream, but you don’t need it!
Make it Sweet and Vicious: I love adding just a pinch of chipotle pepper in the batter. It’s soooo good!!!
2. Preheat a large shallow pot full of about 2 inches of oil over medium heat. Line a plate with paper towels and set aside.
3. Make Batter: In a medium mixing bowl, sift together flour, 1/2 teaspoon cinnamon, baking powder, salt and sugar. Whisk in buttermilk and eggs until batter is well combined and no lumps are left.
4. Make Cinnamon Sugar: In a shallow dish, stir together remaining sugar and remaining cinnamon. Set aside.
5. Fry Apples: When the oil reaches 325 -350ºF, dip the apple slices in the batter (allowing excess batter to drip off) and carefully place into the hot oil (work only a few slices at a time). Use a spyder to flip after the bottom is golden brown. Remove to the paper towel lined plate when both sides are browned. Remove from oil and place on some paper towels to drip excess oil off.
6. Finish Apples: Dip apple slices into cinnamon sugar mixture, and coat on both sides.
To Serve: Divide apple slices between plates (stacking) and drizzle with honey. You can also add a small scoop of vanilla ice cream, but you don’t need it!
Make it Sweet and Vicious: I love adding just a pinch of chipotle pepper in the batter. It’s soooo good!!!
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