CookEat Recipe
Battered Apple Rings
Peeled apple rings dipped in a rested batter, fried and dusted with icing sugar while hot.
Method
Steps
Step 1
Gather the ingredients: 2 large good-quality apples, about 400 g, ripe but still firm; 100 g plain flour for the batter; 1 egg, separated; 1 tablespoon olive oil for the batter; 1 tablespoon brandy; About 75–100 ml ice-cold drinking water, adjusted as needed; Salt to taste; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed; About 1 tablespoon icing sugar for dusting; Optional: a small pinch of anise seeds.
Step 2
Mix 100 g flour with the egg yolk, 1 tablespoon olive oil, 1 tablespoon brandy and a pinch of salt. Add ice-cold water gradually, beginning with about 60 ml, until the mixture is a smooth coating batter that is not too runny; work thoroughly with a spoon. About 75–100 ml water is an adjustable estimate.
Step 3
Cover and refrigerate for about 3 hours. Keep the separated egg white covered in its own clean container in the refrigerator. Do not taste the raw mixture.
Step 4
Shortly before frying, wash, core and peel the apples, keeping a round hole through the centre. Slice crosswise into rings just under 1 cm thick, about 7–8 mm. Immediately before frying, beat the reserved egg white to soft peaks and fold it gently into the batter. Fold in the optional pinch of anise seeds if desired.
Step 5
Heat the frying oil to about 170°C in a suitable deep pan, leaving plenty of headroom. Dip the apple rings in batter only as you are ready to fry them, let excess batter drip away and lower carefully into the oil.
Step 6
Fry in small batches, turning, for about 3–5 minutes until golden, the apple is tender and the egg-and-flour coating is fully cooked to 74°C. Drain briefly, dust with icing sugar and serve hot.
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