For this super easy fall-friendly dessert, we dunk apple slices in a tempura-like batter, then quickly fry in hot oil until crisp. Drizzle or dip the rings in gooey caramel, and watch ‘em disappear!
What You Get
Granny Smith apples
Pumpkin pie spice
Coconut caramel sauce
What You’ll Need
Powdered sugar (optional)
Makes 6 servings
35 minutes active time
35 minutes total time
Slice each apple into ¼-inch-thick horizontal rings. Using a teaspoon, make a small hole in the middle of each ring, scooping out any seeds.
In a large bowl, whisk together 2 cups flour, 2 teaspoons pumpkin spice, and a pinch of salt. Slowly whisk in 2 cans of ginger ale, mixing until the batter is smooth. (Save the remaining cans of ginger ale for another use.)
Meanwhile, in a large cast-iron skillet or wide sauté pan over medium-high heat, pour in canola oil to about ¼ inch deep. When the oil shimmers, dip the apple rings into the batter to coat, letting the excess drip back into the bowl. Working in batches so you don’t overcrowd the skillet, lower the battered apple rings one at a time into the hot oil. Fry the apple rings until golden brown and crispy, about 2 minutes per side. Transfer the fried rings to a wire rack or paper towel-lined plate.
Pile the apple rings onto plates and dust with powdered sugar, if you have some on hand. Serve warm, with the caramel sauce for drizzling or dunking.
Contains: tree nuts, wheat.