Apples fried in batter
4 servings
30 minutes
Fried apples in batter are a refined dessert of French cuisine, combining a crispy golden crust with a tender fruit filling. In this recipe, the classic technique of making batter is combined with the aroma of sweet wine, creating a rich and elegant flavor. The light acidity of lemon highlights the sweetness of the apples, while powdered sugar adds an exquisite finish. The dish is perfect for a cozy family tea or festive dinner, and its airy texture makes each bite delightful. These apples, like small gastronomic works of art, bring joy to everyone who tries them.
1
Peel the apples and slice them into rounds.
- Apple: 6 pieces
2
Sprinkle with lemon juice, place on a plate, and soak with sweet wine or cognac so that the circles do not fall apart.
- Lemon: 1 piece
- Sweet red wine: 100 ml
3
Heat oil in a deep pan.
- Vegetable oil: 200 ml
4
While the oil heats up, mix flour with starch, make a mound with a well in the center, pour in milk and egg whites. Mix and let sit for 10 minutes.
- Wheat flour: 100 g
- Potato starch: 2 teaspoons
- Milk: 150 ml
- Egg white: 3 pieces
5
Dip the apples in batter and fry separately in hot oil (1 min.).
- Apple: 6 pieces
6
Place on a paper napkin to remove excess oil.
7
Sprinkle with powdered sugar and transfer to a plate.
- Icing sugar: 20 g
