Crispy Apple Rings
Recipe from Chef Donald Lockhart
Cusp Dining & Drinks
7955 La Jolla Shores Drive, La Jolla
858-551-3620
Perched on Hotel La Jolla’s 11th floor, Cusp Restaurant features a Mediterranean-inspired, seasonally driven menu reflecting Chef Donald Lockhart’s commitment to farm and field ingredients.
Just in time for the holidays, Chef Donald Lockhart brings us this nostalgic treat of warm, crispy apple rings.
Crispy Apple Rings
Serves 2
1 cup Fuji apple, peeled, cored and sliced width-wise into flat circles
1 tablespoon lemon juice
1½ cups all-purpose flour (divided use)
¼ cup sugar
¾ teaspoon salt
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ cup soda water
¼ cup buttermilk
1 cup powdered sugar
2 cups canola oil
- Toss raw apple rings in lemon juice until coated.
- Combine 1 cup of flour, sugar, salt, baking powder, and cinnamon in a mixing bowl. Stir in the soda water and buttermilk until just combined. In a second bowl, mix the powdered sugar and remaining ½ cup of flour.
- Toss the apple slices in the powdered sugar mixture and then dip them one at a time in the batter, submerging them all the way.
- Add oil to a 1½-inch-deep skillet. Heat on medium high or until it reaches 350 degrees. If you have a small personal fryer, that may work the best. Once oil is hot enough, which is when dough floats to the top, carefully add the battered apple slices.
- Cook until brown, about 1-2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil.
- Serve warm with vanilla ice cream or warm caramel.
