Yield: 6 fritters
Sweet and crisp apple rings are coated in a light apple cider batter and deep-fried until golden brown before being lightly showered in a sheath of cinnamon and sugar. Top them with vanilla ice cream and wait for your mouth to water – then devour
Ingredients:
- 2 large honey crisp apples
- 2 tablespoons (30ml) white sugar
- 1 teaspoon (5ml) ground cinnamon
- 1 cup (250ml) all-purpose flour for dredging
- Vegetable oil for frying approximately 4 cups (1liter)
- Vanilla ice cream
Batter:
- 1 cup (250ml) all-purpose flour
- ½ cup (125ml) rice flour
- 1 teaspoon (5ml) baking powder
- 1 ¼ cup (310ml) bubbly apple cider (6%)
Method:
Peel the apples and using an apple corer remove the core.
Cut rounds of apple a little thicker than a ¼ inch (.25cm). Place in a bowl. You should have 6 rings.
In a separate bowl sift the flour, rice flour and baking powder.
Add the apple cider to make a slightly thin pancake batter.
Preheat vegetable oil to 375F (190°C).
Mix the white sugar and cinnamon in a bowl.
Place the 1 cup (250ml) flour in a bowl large enough to dip an apple ring in.
Place apple ring in flour and toss to coat and shake off excess.
Dip into batter holding the ring in the center and coat. Shake off any extra batter.
Place in oil slowly so it floats holding it with your finger. Let go when half of the fritter has buoyancy.
Cook until one side is golden brown and crispy.
Flip and repeat for the other side.
Remove from oil using a spider or slotted spoon and place on paper towel-lined tray to drain.
Immediately sprinkle with the cinnamon-sugar mixture while hot so the sugar will stick.
Continue cooking apples no more than 2 at a time.
Serve hot with vanilla ice cream
