Apple Fritter Rings With Caramel Sauce Recipe 465

Steps:

• In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in. rings. , In an electric skillet or deep-fat fryer, heat oil to 375°. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Steps:

• In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the eggs and buttermilk and then whisk the egg mixture into the flour mixture just until combined. Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core. Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels. When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings. Serve the apple rings immediately with caramel sauce for dipping.

Steps:

• Slice apples into rings.
• Remove centers (cookie cutters or tablespoons work well for this).
• In a large bowl, mix flour with ginger ale until you have a thick batter.
• Batter rings.
• Fry in oil until golden brown
• Cover in a mixture of powdered sugar and cinnamon.
• Enjoy!

Steps:

• Heat oil in a deep fryer or a heavy pot to 360°F.
• Place 1/2 cup flour into a bowl.
• In another a bowl combine 2-1/2 cups flour, cornmeal, brown sugar, baking soda and salt.
• In another bowl whisk together buttermilk, water, eggs and vanilla.
• Add the buttermilk mixture to the dry mixture to form a lumpy batter.
• First dredge each apple ring into the bowl with the 1/2 cup flour; coat well on both sides, shaking off any excess flour.
• Then dredge the apple rings into the prepared buttermilk/flour batter.
• Fry about 2 minutes per side or until golden.

Steps:

• Stir together warm water, yeast, and 1/2 teaspoon sugar; let stand until foamy, about 5 minutes.
• Stir together flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Add yeast mixture, milk, oil, and egg; stir until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes (dough will be sticky). Pat dough into an 8-inch square.
• Toss together apple and cinnamon in a small bowl, and sprinkle over 1/2 of the dough. Fold the side with no apples over the apples and knead until apples are dispersed, about 30 seconds. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly flour a piece of parchment paper; set aside. Turn dough out onto a lightly floured surface. Cut into 8 pieces. Pat each portion of dough with floured hands into a 3- to 4-inch oval; fritters do not have to be uniformly shaped. Transfer fritters to the prepared parchment paper, cover loosely with plastic wrap, and let stand until doubled in volume, about 30 minutes.
• Preheat the air fryer to 360 degrees F (180 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Place a wire rack over a rimmed baking sheet.
• Place 2 to 3 fritters in a single layer in the preheated air fryer basket and cook until golden brown, about 5 minutes. Remove cooked fritters to the prepared baking sheet and keep warm in the preheated oven. Repeat with remaining fritters.
• Whisk together caramel sauce and 1 tablespoon hot water, adding more water if necessary, to make a smooth drizzling consistency. Drizzle hot fritters with caramel sauce and sprinkle with sea salt, allowing baking sheet to catch caramel drips and excess salt.

Steps:

• In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the eggs and buttermilk and then whisk the egg mixture into the flour mixture just until combined. Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core. Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels. When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings. Serve the apple rings immediately with caramel sauce for dipping. Kelly's Notes: You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce. It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly. The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.