Fried Churro Apple Rings
Give traditional churros a twist by using the batter to coat sliced apple rings instead of frying them plain. Once they're ready, these cinnamon-sugar-coated treats can rival even a slice of apple pie.
Ingredients
Directions
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For batter, in a medium bowl combine flour, the 2 Tbsp. sugar, and the baking powder. Add next four ingredients (through vanilla). Whisk just until smooth.
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For cinnamon-sugar, in a shallow dish combine the 1/2 cup sugar and the cinnamon.
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In a large deep skillet or deep-fat fryer heat 1/2 inch oil to 365°F. (If using an electric fryer, follow manufacturer's directions.) Using a fork, dip apple slices into batter; drain off excess batter. Place carefully in the oil. Fry apple rings, a few at a time, in hot oil 2 minutes per side or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. While still warm, toss in cinnamon-sugar to coat generously.
To Store
Although best served immediately after frying, extra apple rings may be stored. Transfer cooled rings to an airtight container and refrigerate up to 2 days. To reheat, place rings on a baking sheet in a preheated 450°oven until heated through, 3 to 5 minutes.
Air-Fryer Directions
Dip apple rings in batter and place on a parchment- or wax paper-lined baking sheet. Freeze 30 to 60 minutes or until batter is set. Fry in a single layer at 400°F for 7 to 9 minutes, according to manufacturer's instructions. Brush with melted butter before dredging in cinnamon-sugar.
