Cider Battered Apple Rings

Ingredients

• 4 firm BCTF apples (Royal Gala, Ambrosia, Fuji, Honeycrisp, or Spartan)
• 1 cup flour
• ½ cup powdered sugar
• ½ cup brown sugar
• 1 tsp baking powder
• 2 tbsp cinnamon
• ½ tsp each ground ginger, cloves, and nutmeg
• ¼ tsp ground cardamom
• ½ tsp salt
• 1/3 cup buttermilk
• 1/3 cup Broken Ladder Premium Craft Apple Cider*
• Canola or vegetable oil for frying.
• * can substitute club soda or apple juice

Directions

1. 1

   Heat 2-3 inches of frying oil in a fondue pot, enamelware dutch oven, or sturdy sauce pan. Use a deep-fry thermometer to keep the temperature between 375°- 400° F.

2. 2

   Thoroughly mix dry ingredients in a large batter bowl. Add cider and buttermilk, fold gently to combine. Batter should be slightly thicker than pancake batter. Add more liquid if necessary.

3. 3

   Peel apples, slice off tops and bottoms. (Use a corer if you have one.)

4. 4

   Make 3-4 thick slices from each apple: remove the centre core with a round cookie cutter or paring knife.

5. 5

   Working one at a time, dip each apple ring into the batter until completely coated.

6. 6

   Using a chopstick or fondue fork, gently dip the ring into the hot oil.

7. 7

   After 15 seconds, submerge the ring with tongs or slotted utensil.

8. 8

   When the oil starts to bubble and hiss, approximately 2 ½ minutes, remove the ring to a wire rack.

9. 9

   Allow to briefly cool and serve.