Happy fall ya’ll! With temperatures dropping and leaves falling, I’d say fall is in full swing in the northwest. I haven’t made it to the apple orchard yet this year, but I did manage to pick up a few delicious Fuji apples from the farmers market over the weekend and what do you know? they make the perfect fried apples.
Any kind of apple dessert is usually best with tart apples which is why granny smiths are so popular in pies and cakes. I enjoy a good granny smith dipped in caramel and smothered in chocolate just as much and the next gal, but these Fujis were the perfect blend of sweet and tart, I couldn’t pass them up.
Cinnamon Fried Apples
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- pinch sea salt
- 4 ounces water
- 1 tablespoon oil, plus more for frying*
- 2 apples
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Add about 1/2″ oil to a medium sauce pan and heat to 325º. If you don’t have a candy thermometer, you can drop a pea sized amount of batter in the hot oil. If the batter sizzles and floats to the top immediately, it’s ready.
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the water and 1 tablespoon oil. The batter should be the consistency of heavy cream. Add more water or flour as needed.
Peal, core and slice the apples . I sliced them into wedges, but they can also be sliced into rounds.
In a bowl, mix together the sugar, cinnamon and nutmeg and set aside.
Dip the apples into the batter and carefully drop into the hot oil. Fry the apples until both sides are golden brown. Repeat until all of the apple slices are done, about three batches.
Place the hot apples on a paper towel for a few minutes to drain the excess oil.
Add the apples, one at a time, to the sugar mixture and toss to coat. Repeat until each apple slice is completely coated in cinnamon sugary goodness.
Serve immediately and enjoy!
*I use coconut oil, but any oil with a high smoke point will work. Vegetable oil or grapeseed oil are great options.