Friday, March 27, 2015

Cinnamon Apple Rings Fried in Beer Batter

Got beer? Got Apples? This German treat also works as a terrific brunch alternative to French toast, replacing the bread with the battered, fried apples. You can pretend it's healthier.

For the batter, I used weiss beer or wheat beer, a light herbal beer variety I believe works best for this recipe. However, you are welcome to experiment with a darker variety if that's all you have on hand. 

For decoration and flavor, I recommend serving this dessert with homemade whipped cream but that's optional. An alternative to whipped cream would be to serve some plain or vanilla flavored yogurt on the side.
Almost any variety of apple works for this recipe, just make sure the apples are crisp. Mushy apples would be harder to work with.

Cinnamon Apple Rings Fried in Beer Batter
Prep Time: 20 minutes 
Cook Time: 30 minutes 
Yield: 8 servings 
  • 2+1/2 cups all-purpose flour
  • 3 large eggs
  • 1+3/4 cups beer (I used Weissbier or wheat beer)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup ground cinnamon
  • 1/3 cup white granulated sugar
  • 5 large apples, your choice of variety. I used Jongold and Roma  
  • 3/4 cup canola oil
  • 1 cup heavy cream
  • 2 tablespoons of powdered sugar
  • 1/2 teaspoon pure vanilla extract 
  • Ground cinnamon for sprinkling 
  • In a separate bowl, whisk together the all-purpose purpose flour, eggs, beer, salt and teaspoon of ground cinnamon until combined. 
  • Wash and dry the apples and slice into rings. Use a small paring knife to cut out the core pieces and seeds out of the apples. 
  • In a small separate bowl, mix together the 1/3 cups of white granulated sugar and ground cinnamon. Pour onto a flat plate and set aside. 
  • Line a platter or tray with paper towels and place next to the stove. 
  • Heat the canola oil until sizzling. 
  • Working with one apple ring at a time, dip the ring into the batter, make sure it is well coated on both sides. Then gently place the beer batter coated apple ring into the canola oil in the pan. Repeat until the pan is full. 
  • Fry the apple rings golden brown on both sides. Check them frequently as, they fry up quickly and you don't want then to become too dark. 
  • When the apple rings are perfectly golden on both sides, remove from the oil and place on the paper toweled lined tray to drain. You can pat any excess oil off of the top with another paper towel. 
  • Add more battered apples rings to the pan. While those are starting to fry, take the already fried rings and dip them in the cinnamon sugar mix on both sides, set aside on a plate, cover with foil and stow in a warm place. 
  • Repeat until all of the apple rings have been fried and are coated in the cinnamon sugar mixture. 
  • Pour the cup of heavy cream into a stand mixer fitted with a whisk attachment (or a bowl if you are using a hand beater.) Add the two tablespoons of powdered sugar and pure vanilla extract . 
  • Whip the sugared heavy cream until it forms stiff peaks. 
  • Place the finished beer batter fried apple rings on individual dessert plates portioning out 2-3 rings per person. 
  • Add a dollop of the whipped cream to each plate and if desired, for decoration, sprinkle or shake a bit of ground cinnamon on top of the whipped cream. 
  • Serve immediately.

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