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.
This recipe was featured on Season 13 - Episode 1317.
No comments on this recipe.