Side Pannel
Honeyed Apples
Ingredients List
- 1 Egg
- 1 c Flour
- 1/2 c Water
- 2 Crisp apples
- Oil for deep-frying
- Syrup mixture
Directions
1. Beat egg; then combine with flour and water to make a smooth batter.
2. Peel and core apples; cut each in 1/2-inch slices. Dip in batter to
coat.
3. Meanwhile heat oil; then deep-fry coated apples until pale golden. Drain
on paper toweling.
4. Prepare any of the syrup mixtures below. Then add deep-fried apples and
cook, stirring gently, to coat with syrup.
5. Rub a serving platter generously with peanut oil (to keep the fruit from
sticking). Transfer apples and syrup to the serving platter and fan a few
times to cool slightly.
6. Serve accompanied by a large bowl of water, containing ice cubes. To
eat: the diner picks up each apple slice with a fork, tongs or chopsticks;
and dips it briefly in the ice water to crystallize the sugar and thus
harden the syrup. (The fruit inside will remain warm.) VARIATIONS:
1. In step 1, prepare the batter by combining 2 egg whites, 2 tablespoons
flour and 2 tablespoons cornstarch.
2. Omit step 1. Instead dip apple slices in beaten egg; then dredge lightly
in flour to coat.
3. In step 4, add with the apples either 1 tablespoon chopped nutmeats or
black sesame seeds.
4. For the apples, substitute sweet potatoes, peeled and cut in 1/2- by
2-inch strips. Deep-fry these without batter. Add to the syrup as in step
4. Pick up steps 5 and 6. SYRUP MIXTURES FOR HONEYED APPLES:
a. Combine 1/2 cup sugar with enough peanut oil to moisten, and cook,
stirring, over low heat until the sugar dissolves and becomes syrupy. (You
may also add 1/4 cup light corn syrup.)
b. Bring to a boil, stirring, 1/2 cup sugar and 1/4 cup water. Then stir
in 1 tablespoon peanut oil and cook over medium heat until the mixture
turns brown and spins a heavy thread when a small amount is dropped from
the tip of a spoon. (Add corn syrup as above.)
c. Combine 1/2 cup honey and 1/4 cup peanut oil and cook, stirring, over
low heat until the mixture is hot and syrup like.
2. Peel and core apples; cut each in 1/2-inch slices. Dip in batter to
coat.
3. Meanwhile heat oil; then deep-fry coated apples until pale golden. Drain
on paper toweling.
4. Prepare any of the syrup mixtures below. Then add deep-fried apples and
cook, stirring gently, to coat with syrup.
5. Rub a serving platter generously with peanut oil (to keep the fruit from
sticking). Transfer apples and syrup to the serving platter and fan a few
times to cool slightly.
6. Serve accompanied by a large bowl of water, containing ice cubes. To
eat: the diner picks up each apple slice with a fork, tongs or chopsticks;
and dips it briefly in the ice water to crystallize the sugar and thus
harden the syrup. (The fruit inside will remain warm.) VARIATIONS:
1. In step 1, prepare the batter by combining 2 egg whites, 2 tablespoons
flour and 2 tablespoons cornstarch.
2. Omit step 1. Instead dip apple slices in beaten egg; then dredge lightly
in flour to coat.
3. In step 4, add with the apples either 1 tablespoon chopped nutmeats or
black sesame seeds.
4. For the apples, substitute sweet potatoes, peeled and cut in 1/2- by
2-inch strips. Deep-fry these without batter. Add to the syrup as in step
4. Pick up steps 5 and 6. SYRUP MIXTURES FOR HONEYED APPLES:
a. Combine 1/2 cup sugar with enough peanut oil to moisten, and cook,
stirring, over low heat until the sugar dissolves and becomes syrupy. (You
may also add 1/4 cup light corn syrup.)
b. Bring to a boil, stirring, 1/2 cup sugar and 1/4 cup water. Then stir
in 1 tablespoon peanut oil and cook over medium heat until the mixture
turns brown and spins a heavy thread when a small amount is dropped from
the tip of a spoon. (Add corn syrup as above.)
c. Combine 1/2 cup honey and 1/4 cup peanut oil and cook, stirring, over
low heat until the mixture is hot and syrup like.
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