These battered and fried apple rings from Chef Donald Lockart of Cusp look like a yeast doughnut, but are much easier and quicker to make.
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax
Crispy Apple Rings
About This Recipe
|Special equipment:||deep-fryer or skillet|
- 2 cups canola oil (for frying)
- 1 1/2 cup all purpose flour
- 1/4 cup white sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup soda water
- 1/4 cup buttermilk
- 1 cup powdered sugar
- 1 cup Fiji apple, peeled, cored and sliced width-wise into flat circles
- 1 tablespoon lemon juice
- Vanilla ice cream, for serving
- Caramel, to taste (warmed), for serving
- 1/4 cup granola, for serving
Toss raw apple rings in lemon juice until coated.
Combine 1 cup of flour, sugar, salt, baking powder, and cinnamon in a mixing bowl. Stir in the soda water and buttermilk until just combined. In a second bowl, mix the powdered sugar and remaining 1/2 cup of flour together.
Toss apple slices in powdered sugar mixture, then dip apples one-by-one in the batter, submerging them all the way.
Add 2 cups of canola oil to a 1 1/2-inch deep skillet. Heat oil on medium high or until it reaches 350°F. If you have a small personal fryer, that may work the best. Once oil is hot enough, which is when dough floats to the top, carefully add the battered apple slices. The oil will be very hot.
Cook until brown, about 1-2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil.
Serve warm with vanilla ice cream, warm caramel, and granola.