These crusted apple rings, created by Chef Leonard Gentieu, are a delicious, fancy dessert you can serve at your next fall function or family gathering. According to Chef, these rings are “as close as you will get to a mock apple pie, and can be prepared in just a few minutes.”
- 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
- 1 lemon’s worth of zest
- 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. You should end up with approximately 12 slices from the two apples.
- 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).
- Squeeze a little fresh lemon over the apple slices and gently toss, being careful not to break them up. This keeps the apple from turning brown and also imparts flavor.
- Place the apple slices, as room permits, in the egg mixture and coat thoroughly. Remove from egg mixture and dredge in flour, then place on wax paper.
- Deep fry the apple slices in oil three or four at a time (as room permits), turning only once until a very light golden brown. This usually takes no more than one minute.
- Remove slices from oil and lightly toss in cinnamon and 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. Finally, add a dollop of whip cream.