Executive Chef Donald Lockart
Lockart's battered and fried apple rings are a bit like a sweet take on onion rings. They also look a bit like a yeast doughnut, but are much easier (and quicker) to make.
The recipe starts like a basic quick doughnut dough.
Flour, sugar, salt, baking powder, and cinnamon go into a large mixing bowl.
Whisking in the Soda Water
Soda water makes for a light, airy batter.
Prep the Apples
Peel, core, and slice the apples. Fujis work great.
Slicing the Apples
Once the apples are skinned and cored, slice them into 1/2 inch slices and sprinkle with lemon juice. You can also add some cinnamon for extra spice.
Sugar and Flour Coating
Make sure both sides of the apple get a coating of the flour and sugar mixture before dipping them in the batter.
Take a Dip
Dip the apple slices in the batter, making sure to completely submerge them.
Use a deep-fryer or a skillet to fry the apples, turning half way through to brown both sides evenly.
Let the Slices Sit
Remove the slices from the deep-fryer and place them on a paper towel to absorb the excess oil.
Dust the apple rings with confectioners sugar and serve them hot, with a scoop of vanilla ice cream, a smear of warm caramel, and some granola.