Thursday, September 26, 2013

Apple Rings with Cinnamon

Apple Rings with Cinnamon Cream Syrup for Dipping

Prep and cook time: 40 to 50 minutes
1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
6 large Granny Smith apples, peeled
Canola oil for frying
Cinnamon sugar for garnishing
Caramel sauce, warmed
1.Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
2.Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
3.Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
4.Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings – serves 4 to 6.
In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk.

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