Our favorite way to enjoy Granny Smith apples? Lightly battered and fried with an extra sprinkling of cinnamon and sugar! Read more and make them ASAP!
- Easy
- 20 mins
- 6 servings
Ingredients
- 3 to 4 large Granny Smith apples
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon Organic Ground Cinnamon
- ¼ teaspoon Rodelle Vanilla Extract
- 1 large egg, beaten
- 1 cup buttermilk
- Vegetable shortening for frying
Cinnamon Sugar Topping
- ⅓ cup turbinado sugar
- 2 teaspoons Organic Ground Cinnamon
Cinnamon Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon Organic Ground Cinnamon
- ¼ teaspoon Rodelle Vanilla Extract
Uses
Directions
- In a medium-sized bowl, add the flour, baking powder, sugar, salt and ¼ teaspoon cinnamon. Set aside.
- In a small bowl, combine the vanilla extract, egg and buttermilk and mix well.
- In a third dish, mix the remaining ⅓ cup sugar and 2 teaspoons of cinnamon and reserve for topping.
- Slice each apple into 8 wedges using an apple corer/slicer tool.
Pat the apple rings dry with a paper towel remove excess moisture. - Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
- As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
- Dip the apple wedges, one at a time, into the batter. Tap apple against the side of the bowl to remove any excess batter.
- Gently place the wedges in the hot oil and fry in small batches, turning so that they brown on both sides.
- Once the apples are golden and crispy, transfer to a paper towel-lined plate to remove excess oil.
- Dip each apple wedge into the cinnamon sugar and coat evenly.
- Place on a wire cooling rack – setting the fried-and-coated wedges on a plate will result in soggy apple fries – and serve warm with whipped cinnamon cream.
- Sprinkle leftover cinnamon sugar over top of cream to garnish.