2 Granny Smith Apples
3 egg whites
2 Tbs. heavy cream
½ cup all-purpose flour
¾ cup granulated sugar
1 ½ Tbs. ground cinnamon
zest of 1 lemon
3 cups vegetable oil
1 tsp. vanilla
whip cream for garnish
fresh mint for garnish
Wicked Harvest Bourbon Glaze for garnish
¼ cup Pistachios for garnish

Place oil in suitable sauce pan for frying. Slice apples approximately ¼ inch thick. Remove core of the apple slice with a circle cutter or the back side of a large star tube. Apple ring should resemble a donut. Mix cinnamon and sugar together in a small bowl and hold on the side. Whisk the egg whites, cream and vanilla together in a small stainless-steel bowl. Heat the oil to frying temperature approximately 350 degrees. You should end up with approximately 12 slices from the two apples. Squeeze a little fresh lemon over them and gently toss being careful not to break them up. NOTE: This keeps the apple from turning brown and also imparts flavor. Place the apples, as room permits, in the egg mixture and thoroughly coat. Remove from egg mixture and dredge in flour then place on wax paper. Deep fry in oil three or four at a time as room permits turning only once until a very light golden brown. It usually takes no more than one minute. Remove from oil and lightly toss in Cinnamon Sugar. Serve on individual plates or a family platter. Drizzle with warm Bourbon Glaze and garnish with mint leaves. Top with chopped Pistachios and grated zest of lemon. Add dollop of whip cream.
Chef’s Note: This is as close as you will get to a mock apple pie and can be prepared in just a few minutes.

Thank you to http://onboardnauticalevents.com and Chef Leonard Gentieu for an amazing evening and delicious recipes!

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