| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
|
Tart apples; peeled, cored and sliced into 1/4-inch rings |
| 1/2 |
tb |
Applejack or brandy |
| 2 |
ts |
Lemon juice; (depending on tartness of apples) (up to 3) |
| 1 |
|
Egg |
| 1 |
tb |
Granulated white sugar |
| 1/2 |
ts |
Grated lemon zest |
| 1/2 |
tb |
Applejack or brandy |
| 1/4 |
c |
Buttermilk-room temperature |
| 1/2 |
tb |
Butter-melted and then cooled |
| 1/2 |
c |
White wheat flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
|
|
Oil for frying |
|
|
Powdered sugar for dusting |
INSTRUCTIONS
APPLES
BATTER
In a large bowl, toss apples with applejack or brandy and lemon juice. Let
stand 1 hour at room temperature.
For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl
until it lightens in color and forms a ribbon when trailed from beaters.
Beat in applejack or brandy and then buttermilk and butter.
Sift flour with baking soda and salt. Fold into buttermilk mixture until
smooth. If batter is too thick, add 1 to 2 more teaspoons buttermilk.
Heat about 2 inches of oil in a deep fryer to about 375F.
Drain apple slices and pat dry. Dip slices, 1 or 2 at a time, into batter
to coat completely. Let excess batter drip back into the bowl Lower apple
slices, 1 or 2 at a time, into the hot oil and fly until bottom of each
slice is deep golden brown and coating is puffed, 2 to 3 minutes. Carefully
turn slices and fry until evenly golden brown, 2 to 3 minutes each.
Drain on paper towels and serve, dusted with sugar.
Recipe by Mangia
Converted by MM_Buster v2.0l.
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