How to Make Beer Battered and Fried Apple Rings
We’re not fans of frying at home, but we make an exception for these easy fried apples. They are quick to make and work perfectly as an appetizer or side when sprinkled with salt or can be dessert. Adam loves them savory with salt and a quick dip into ketchup. I love the sweet route. They taste like a warm apple doughnut. Use a tart, crisp apple for this so it holds up. For the beer, you can use whatever you love — we especially like using a wheat beer with dark, stout beer coming in as a second favorite. Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 large egg white 1 cup beer, slightly flat 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon cinnamon, optional 1/8 teaspoon cayenne pepper, optional 3 large Granny Smith apples or other firm apple, peeled and cored Sea salt, powdered sugar or caramel sauce for serving 2Whisk the egg white until frothy then gently stir in the beer, flour, salt, cinnamon and cayenne pepper until smooth. 3Slice the apples into 1/4-inch rings and pat dry. Working in batches, dip the apple slices into the batter and allow excess batter to drip off. 4Prepare a plate lined with paper towels or a clean dishcloth. 5Fry 1 to 2 minutes on each side until golden brown and crispy. Using a slotted spoon, transfer the fried apples to paper towels to drain excess oil. Sprinkle apples with a pinch of salt or if serving as a dessert, with powdered sugar.
