| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury8, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 3 |
|
Tart green dessert apples; peeled, cored and |
|
|
(3 to 4) |
|
|
; sliced thickly into |
|
|
; rings |
| 4 |
tb |
Marsala or vermouth |
| 3 |
|
Eggs; beaten |
| 125 |
g |
Plain flour; (4oz) |
| 25 |
g |
Caster sugar; (1oz) |
|
|
A pinch of salt |
|
|
Oil for deep-frying |
|
|
Caster sugar for dusting |
INSTRUCTIONS
Put the sliced apples in a bowl, pour over the alcohol and turn the
apples in the liquid to coat them.
Leave to soak for about 1 hour.
Beat together the eggs, flour, sugar and salt.
Drain the apples and add a little Marsala to the batter, enough to
make a coating consistency.
Beat until smooth.
Drop the apples into the batter and leave to soak for about 15
minutes.
Heat the oil in a deep-fryer to 180 C/350 F or until a small piece of
bread dropped into the oil sizzles instantly.
Fry the coated apples in the oil in batches of about six at a time,
placing them one at a time in the oil to prevent them sticking
together.
Fry for about 2-4 minutes or until golden.
Drain very thoroughly on kitchen paper, dust with caster sugar and
serve immediately whilst still piping hot.
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