So, it’s warmer here in New Hampshire than it normally is. There’s been no hard freeze. So I still have apples on trees that are usable. Therefore, the apple apocalypse continues. Since I am drowning in apples, guess what? I decided to incorporate apples into comfort food month. Fried food is also in the pantheon of my comfort food personal universe. So what else could I do, but try to fry some apples?
I added some pie spices to the batter to make the batter less like an onion ring, and dusted them with powdered sugar, because it’s reminiscent of another comfort food, fried dough (still haven’t managed a safe recipe that’s edible). I use a cast iron wok to fry them because it uses less oil. If you make a big batch and have leftovers, they warmed up well in the oven at 350°F for about 20 minutes after being in the fridge overnight, so I imagine they would freeze well also.
- 3-4 apples use apples best for baking pies for the best flavor
- 2 Tablespoons powdered sugar (if you are allergic to corn, you can make your own with 2 cups of sugar, a tablespoon of tapioca starch, and a blender)
- 1/4 cup cassava flour
- 1 cup garbanzo or besan flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup water
- Peel, core, and slice apples to about quarter of an inch thick.
- Place all dry batter ingredients in a bowl and mix together until well combined. Add water and stir until well combined.
- Add safe oil to stainless pot or cast iron dutch oven. Heat oil to 400°F over medium heat.
- Dip apple rings in batter and deep fry in oil turning until golden brown. Place on rack over paper towels or a plate with paper towels to cool a bit before serving.
- Once the fried apples have cooled a bit, dust with powdered sugar and serve.