Saturday, July 1, 2017
Batter-Fried Apple Rings
OCT 3, 2012
These are essentially pancakes enclosing apple slices: fun to make and kid-friendly. The batter is enlivened by a little pumpkin pie spice, which adds a nice fall note, but this would be a great dish year-round. If you really want to taste the apple in the syrup, use a cinnamon stick rather than ground cinnamon.
Make Ahead: The syrup can be made a day in advance, covered and refrigerated. Reheat before using.
FOR THE APPLE CIDER SYRUP
2 cups fresh apple cider
1/2 cup/100g light light brown sugar
Peel from 1/2 lemon, sliced off in strips (no pith)
2 teaspoons ground cinnamon (may substitute one 3-inch cinnamon stick; see headnote)
FOR THE APPLE RINGS
1 1/4 cups/163g flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon pumpkin pie spice
1 large egg
1 1/4 cups buttermilk
Grated zest of 1/2 lemon (1 teaspoon)
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the griddle
2 medium Granny Smith apples, peeled and cored
For the syrup: Combine the cider and brown sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium and add the lemon peel and cinnamon. Cook, adjusting the heat to keep the mixture at a steady boil, until the liquid has reduced by half, 20 to 25 minutes. The yield is 1 cup. Pour into a small bowl through a fine-mesh strainer, discarding the solids, then return to the saucepan, off the heat. At serving time, reheat if needed.
For the apple rings: Combine the flour, baking powder, sugar and pumpkin pie spice in a medium bowl. Combine the buttermilk and egg in a liquid measuring cup and whisk until well-blended, then add to the flour mixture along with the grated lemon zest and melted butter. Stir briefly just to combine.
Cut the apples crosswise into 1/8-inch-thick rounds. Working in batches, use a toothpick or chopstick to dip the slices into the batter, turning them to coat both sides.
Heat about 1 teaspoon of butter on a nonstick griddle or in a nonstick skillet over medium heat. Add a few of the apple slices and cook until golden brown on both sides, turning once. Repeat to cook all of the apple rings, adding butter as needed. Serve hot, with the warm syrup on the side.
Adapted from a recipe by chef Carla Hall in "The Chew: Food. Life. Fun." (Hyperion, 2012).
Tested by Jane Touzalin.
Calories per serving (using three-quarters of the syrup): 480
% Daily Values*
Total Fat: 17g 26%
Saturated Fat: 10g 50%
Cholesterol: 95mg 32%
Sodium: 470mg 20%
Total Carbohydrates: 75g 25%
Dietary Fiber: 3g 12%