Core the Apples and cut into 1-inch thick rings. You should get at least 6 rings.
In a medium bowl, whisk together the Batter ingredients until smooth.
In a separate shallow dish, combine the Coating ingredients.
Heat about 2 inches of Vegetable Oil in a large, heavy-bottomed pot to 350°F (175°C).
Dip each Apple ring into the Batter, ensuring it's fully coated. Then, dredge in the Coating mixture.
Carefully place the coated Apple rings into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy.
Remove the fried Apple rings and place them on a wire rack to drain excess oil.
While the Apple rings are cooling, make the Salted Caramel: In a saucepan, combine the Granulated Sugar and Water. Cook over medium heat, without stirring, until it turns a deep amber color.
Carefully whisk in the Heavy Cream (it will bubble vigorously). Then, add the Butter and Sea Salt. Stir until smooth and remove from heat.
Stack the fried Apple rings on a serving plate and drizzle generously with the Salted Caramel sauce. Serve immediately.
Ingredients
6
33Large Apples - Honeycrisp or Braeburn
1 1/2 cups192 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLGround Nutmeg
1/2 tsp2.5 mLSalt
1 cup240 mLButtermilk
11Large Egg
1 cup200 gGranulated Sugar
1 tbsp15 mLGround Cinnamon
1/2 tsp2.5 mLGround Allspice
1 cup200 gGranulated Sugar
1/4 cup60 mLWater
1/2 cup120 mLHeavy Cream
4 tbsp60 mLUnsalted Butter
1/2 tsp2.5 mLSea Salt
Vegetable OilAs needed- for frying
Equipment
Large pot
Wire rack
Mixing bowls
Whisk
Shallow dish
Saucepan
Thermometer
Instructions
Core the Apples and cut into 1-inch thick rings. You should get at least 6 rings.
In a medium bowl, whisk together the Batter ingredients until smooth.
In a separate shallow dish, combine the Coating ingredients.
Heat about 2 inches of Vegetable Oil in a large, heavy-bottomed pot to 350°F (175°C).
Dip each Apple ring into the Batter, ensuring it's fully coated. Then, dredge in the Coating mixture.
Carefully place the coated Apple rings into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and crispy.
Remove the fried Apple rings and place them on a wire rack to drain excess oil.
While the Apple rings are cooling, make the Salted Caramel: In a saucepan, combine the Granulated Sugar and Water. Cook over medium heat, without stirring, until it turns a deep amber color.
Carefully whisk in the Heavy Cream (it will bubble vigorously). Then, add the Butter and Sea Salt. Stir until smooth and remove from heat.
Stack the fried Apple rings on a serving plate and drizzle generously with the Salted Caramel sauce. Serve immediately.
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