I love anything batter-fried. I know it isn’t the healthiest way to eat anything, but if enjoyed in moderation we can splurge once in a while can’t we? And this is the “splurging” dessert. The flavor of hard cider to the batter is truly an original New England play. Remember, even children drank hard apple cider many generations ago. If the alcohol is not your thing, simply substitute apple cider or juice.
Yankee Fried Apple Rings
These battered and fried apple slices taste so overwhelmingly delicious and moist, I think you will find this recipe equally delightful made in the summertime as well. Want an impressive dessert made even more impressive? Toss a few of these slices over a mound of Vanilla Bean Ice Cream and top with a drizzle or two of melted apple jelly.
4-5 cups vegetable oil, or other high smoke-point oil such as canola oil or peanut oil
1 1/4 cup hard apple cider*
1 1/2 cup flour
1 teaspoon salt
1 1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
3 Granny Smith or other baking apple, peeled and cored
Course salt or powdered sugar (depending on how you plan to serve the apples, sweet or savory)
Pour about 2-3 inches of oil in a large pot(or use deep fryer according to manufacturer’s instructions) and bring the oil to 350-degrees F over medium heat using a thermometer.
Meanwhile, whisk the eggs well in a large mixing bowl and stir in the cider, flour, cinnamon and cayenne pepper until smooth.
You will need a corer to prepare the apple rings(or use a pointed steak knife to carve out the centers of each apple slice). Core each apple and slice into 1/4-inch thick rings: pat dry. If not using a corer, cut out each center core with the sharp steak knife.
Working in batches, add the apple slices into the batter, then remove them one by one with a fork or chopstick, allowing some excess batter to drip off. Carefully place into the oil and fry for about a minute on each side until golden. Remove with a slotted spoon and transfer to a paper towel-lined plate while continuing with remainder of the apples. You may need to take a 2 minute break in between each batch so the oil can come back up to temperature. As soon as you remove them from the oil, sprinkle each slice with a pinch of coarse salt or powdered sugar.
*You can find these, now, in bottles at every store imaginable