I ran out of time last week to make Marion Cunningham's fried apple rings, which I had wanted to serve with her oatmeal pancakes. I couldn't get them out of my head, though—apple slices fried golden in bacon fat? I had to know more—and ended up making them this week.
The bacon flavor was less distinct that I had anticipated, while the apple flavor of the supermarket Granny Smiths I used intensified wonderfully with the brief cooking. The apples end up tender but not mushy. I think I'll keep experimenting with this throughout the fall to see how different apple varieties fry up; I also think brown sugar would be a nice substitution for plain. You might serve fried apple slices alongside any typical brunch (bacon and eggs, French toast, pancakes), atop oatmeal, or even simply with toast as an alternative to jam.
Note: This recipe is adapted from The Breakfast Book.
- 2 tablespoons bacon fat
- 2 firm apples, cored and sliced into rings 1/4 to 1/2 inch thick (about 4 rings per apple—discard top and bottom rings)
- 1/4 cup sugar
Heat bacon fat in 12-inch cast-iron skillet over medium heat until shimmering. Using tongs, lay apple rings in hot fat and cook until lightly browned, about 2 minutes. Sprinkle with sugar turn over with tongs. Cook until sugar has melted and apple rings are golden on both sides, about 2 minutes longer. Serve hot with oatmeal, pancakes, or toast.