Gallery: Behind the Scenes: Making Crispy Apple Rings at Cusp in La Jolla, CA

Executive Chef Donald Lockart
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.
Ingredients
Ingredients
The recipe starts like a basic quick doughnut dough.
Dry Ingredients
Dry Ingredients
Flour, sugar, salt, baking powder, and cinnamon go into a large mixing bowl.
Whisking in the Soda Water
Whisking in the Soda Water
Soda water makes for a light, airy batter.
Prep the Apples
Prep the Apples
Peel, core, and slice the apples. Fujis work great.
Slicing the Apples
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
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
Take a Dip
Dip the apple slices in the batter, making sure to completely submerge them.
Frying
Frying
Use a deep-fryer or a skillet to fry the apples, turning half way through to brown both sides evenly.
Let the Slices Sit
Let the Slices Sit
Remove the slices from the deep-fryer and place them on a paper towel to absorb the excess oil.
Plating
Plating
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.