More apple mania for Rosh Hashanah. These awesome beer battered apple rings (or apple fritters) make a cool addition to the holiday meal.
1 egg white
1 cup lager beer
1 cup all-purpose flour (up to 1 1/3 cup, if necessary)
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4-5 small apples (I recommend Fuji or Red Delicious)
1/3 cup powdered sugar
1/4 teaspoon ground cinnamon
- Using an apple corer or a knife, carefully remove the core of each apple. Peel the skin from the apples and slice the apples into thin rings, about 1/8 inch thick. Pat the apple slices dry with a paper towel. Set aside.
- In a medium bowl, whisk the egg white until foamy. Whisk in the beer, flour, cinnamon, nutmeg, and salt. Set aside. (Note: the batter needs to be thick enough to coat the apples well. If the batter seems too thin, add up to 1/3 cup flour to thicken the batter.)
- Pour approximately 2 inches of vegetable oil into a Dutch oven or deep cast iron skillet or pot and heat to 375°F. You can test to ensure the oil is at frying temperature by placing a small piece of un-battered apple into the oil to see if it sizzles.
- Coat the apple slices in the batter and fry 3-4 apple rings at a time, cooking 1 1/2 to 3 minutes on each side, or until lightly golden-brown in color. Remove from the oil and transfer to a paper towel-lined plate.
- Combine powdered sugar and cinnamon and sift over apple rings before serving. Serve warm.