This is not something that I’ve ever tried before: deep frying apple rings in a corn flour batter. I read about it in the New York Times Magazine recently. The article had a dozen recipes for apples. Of course, I was only drawn to the deep-fried section Aside from this one, they recommended a way of making tempura-style apple rings, which sounded great but looked more complex; plus the more widely-known apple fritter.
This dish calls for corn meal, but I didn’t have that, so I used corn flour instead. I made this for breakie, though I think that it could be a fun sweet-treat, especially served à la mode with vanilla ice-cream. If you’re feeling particularly frisky, then add hot fudge or caramel sauce and some whipped cream. Now that sounds good!
batter fried apple rings
2 medium apples—I used Granny Smith
½ cup flour
½ cup corn meal or flour
1 cup buttermilk
1/8 tsp cayenne
Canola oil to fry with
Peel and core apples. Cut into about quarter inch thick rings. Soak in the buttermilk.
Mix dry ingredients together. Toss apples into flour mixture. Fry in hot oil until golden brown. Let drain on paper towels. Serve warm.