Listen, I’m not proud to say this, but fried food is pretty hard for me to turn down. Oh, what’s that? You’re making fried chicken, yeah I’ll have some. Yup, that’s just the way it is. However, I try really hard to only fry foods a few times a year. This fried apple (or as I like to call it, Fried Apple Pie, is kinda threatening to make an appearance more often. It seriously tastes so cinnamon sugary and delicious. It’s like having a whole apple pie without all the pie crust worries.
Just some apples, and fresh milled flour to get started. I noticed that the fresh milled flour is lighter, which is fantastic for batters to fry.
I love apple pie. My mom, well not so much. In fact, she goes so far as to cut a face into the top crust with a frown face and a tongue sticking out. What’s weird is that she actually makes a really yummy apple pie considering she doesn’t like cooked apples. Anyway, the point is, as much as I love a fresh, hot apple pie sometimes you just have to mix things up. So, after creating my Deep Fried Peaches, I realized that I wasn’t really fulfilling my deep fried desserts potential unless I went for an easy deep fried apple pie. (Yes, I’m already thinking of new ways to fry things. I’m trying really hard to resist. I promise.)
This recipe is super easy with just apples that get soft in the microwave, and dunked in a quick batter, then fried to perfect followed by a final dunk in a bowl of cinnamon sugar.
Not Your Granny’s Apple Pie
4 Granny Smith’s Apples, cut in half and cored
3 Tablespoons Cinnamon Sugar
1/2 Teaspoon Nutmeg
1 Tablespoon Flour
1 1/4 Cup White Flour
1 Cup Milk
2 Tablespoon Sugar
1 Large Egg
3/4 Teaspoon Baking Powder
1/2 Teaspoon Sea Salt
Peanut or Canola Oil
Vanilla Ice Cream
Bowl of Cinnamon Sugar
Fill a pie dish or bowl with about 3/4 Cup Cinnamon Sugar, set aside.
Place the apples in a bowl and sprinkle with the first round of cinnamon sugar, nutmeg and flour. Toss to coat. Microwave for 30-60 seconds or until juicy and tender.
Whisk together the flour, milk, sugar, egg, baking powder and sea salt. The batter should end up nice and smooth. Set aside.
Fill a large pot with peanut oil (if you have allergies use Canola, peanut just heats up hotter and doesn’t burn as fast). Heat over medium high heat. Once the oil begins to pop and snap (drop a little water in or put a wooden spoon handle to the bottom to test it) you are ready to go.
Add each apple half to the batter and coat evenly. Quickly lift out and let drip a little, add to the hot oil. Fry for about 3 minutes, turning occasionally, until lightly golden.
Remove and immediately drop the apple halves in the reserved cinnamon sugar, turning to coat. Set into ice cream dishes, top with ice cream and caramel sauce. Enjoy!