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Fried Apple Rings

Anelli di Mele

When I mentioned apple cake to Maria she was quick to remind me of another dessert that Tuscans love, fried apple rings dipped in a yeast batter made with white wine. They are a favorite at Carnivale time and are best eaten hot. These are traditionally deep fried but I prefer to use less oil, opting to fry them in a skillet with just enough oil to brown them sufficiently.


1 teaspoon active dried yeast

1/4 cup warm water (110 F)

1/2 cup dry white wine at room temperature

1/2 cup sugar

1 egg

2 tablespoons Filippo Berio Extra Virgin Olive Oil

Pinch salt

1 cup King Arthur™ Unbleached, All-Purpose Flour

3 large (about 3/4 pound) Golden Delicious apples, cored and cut into 1/4-inch thick rounds

1/2 to 3/4 cup vegetable oil for frying

Confectioners sugar


Dissolve the yeast in the warm water and allow it to stand for 5 minutes or until it looks chalky and bubbly. Whisk in the wine, sugar, egg, olive oil and salt. Mix well. Whisk in the flour to make a smooth looking batter. Cover and allow the mixture to rest for 1 hour at room temperature.

Dip the apple slices, a few at a time, in the batter making sure they are well coated.

Heat 1/2 cup of the oil in a skillet and, when it begins to shimmer, add the apple slices a few at a time. Do not crowd them. Fry them until golden brown on each side.

As they fry transfer them to a baking sheet lined with paper towels to drain. Keep them warm in a low oven until all the slices have been fried. Add more oil to the pan as necessary.

Transfer the slices to a serving platter and sprinkle them with confectioner's sugar.


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