Apple rings in batter
Votes: 2
Time: 35 min.
Complexity: easily
Quantity: 16 rings
Complexity: easily
Quantity: 16 rings
The tradition of deep-frying during Hanukkah (or "Festival of Lights") is the culinary equivalent of lighting the menorah, the lamp that has become a distinctive attribute.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 apples, peeled, cored and sliced into 0.5 cm thick rings
- 1 cup wheat flour
- 3 tbsp. granulated sugar
- 1/4 teaspoon salt
- 1 cup cold beer (not dark)
- 10 cups vegetable oil for deep-frying
- Powdered sugar for sprinkling
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Recipes with similar ingredients: apples, light beer, powdered sugar, flour
Cooking the dish according to the recipe:
- Combine the flour, sugar, and salt, then add the beer and stir. Heat the oil in a heavy-bottomed 5-quart saucepan until it reaches 180°C (350°F) on a candy thermometer. A candy thermometer is essential for deep-frying. Between batches, check to see if the oil has returned to 190°C (350°F), otherwise the apples will absorb it.
- Dip the apple rings in the batter, shake off any excess, and fry, about 8 at a time, until golden brown, about 1.5 minutes per side. Using a slotted spoon, transfer the apples to a paper towel to absorb excess oil. Serve warm, sprinkled with powdered sugar.
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