Tips and tricks
Every housewife can prepare delicious apples. All you need is a little desire and a simple set of ingredients. In order for the sweetness to taste amazing, you should follow some simple rules:
- Apples for dessert should be juicy, strong, but slightly sour. If the fruit is soft or sweet, you can start cooking right away, but harder apples must first be boiled in sweet water, then laid out to dry and sprinkled with lemon juice to prevent them from turning black.
- The batch will be more fluffy if you beat the egg whites separately and add them at the very end. The ideal dough for apples should be stringy, viscous, and also of a uniform consistency.
The required ingredients for the battered apples recipe must be cool. It is ideal if they have the same temperature.
To knead the dough, you can use not only milk, but also mineral water, sour cream and even beer. The main thing is not to be afraid to experiment, since adding new ingredients will only make the dessert tastier and more interesting. Proven recipes for apples in batter for every taste are collected in our article.
Recipe for apples in batter
An appetizing treat from available products can be prepared for breakfast or evening tea. The sweet dessert will appeal not only to adults, but also to children.
- Peel the apples, then cut out the middle with a knife. Cut the fruits into rings 5-7 mm thick.
- Mix sparkling water and flour with a whisk.
- Dip the pieces into the batter and then place them in a well-heated frying pan. Fry apple rings in vegetable oil until golden brown.
Place dessert on paper napkins to remove excess fat. The treat can be sprinkled with powdered sugar or cinnamon.
Deep-fried version with milk
Using this recipe to prepare a delicious dish, you get ruddy round donuts, which, after cooling, can be sprinkled with powdered sugar or decorated with a sprig of mint. These apples are served in batter, usually with tea or cocoa. In addition, sour cream or condensed milk can wonderfully complement the delicacy.
For preparation you will need the following components:
- apple – 4 pcs.;
- lemon – 1 pc.;
- cognac – 20 ml;
- eggs – 2 pcs.;
- flour – 1 tbsp.;
- milk – 120 ml;
- sugar – 2 tbsp.
How to make caramelized apples
Caramelized fruit in batter is a dessert that is very popular in China, so it’s worth learning how to prepare, especially for guests and children.
Ingredients:
- apples – 4 pieces;
- sunflower oil;
- flour – 120 grams;
- water;
- sesame oil – 45 milliliters;
- 1 cup of sugar;
- egg – 1;
- sesame seeds.
Cooking time: 50 minutes.
Calorie content per 100 grams: 156 kcal.
- Beat the egg a little, add water and flour to it, mix thoroughly;
- Wash the fruits, cut off the peel, cut out the core, cut into small slices, place in flour, roll;
- Remove excess flour from the slices, dip them in batter, deep-fry, and transfer to a napkin;
- Pour sesame oil into a saucepan, heat it and add sugar, prepare golden caramel, add sesame seeds, add apples and stir.
- Grease a dish with oil and place fruit slices on it.
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This dessert is served immediately after preparation, but before eating, the slices must be immersed in ice water so that the caramel becomes more fragile and it cools down a little.
Practical part
The cooking process should begin by preparing the main ingredients. Apples must be washed, peeled, cut into pieces or thin circles.
After this, you should start preparing the sugar-lemon mixture. To do this, powdered sugar needs to be mixed with cognac and sprinkled with lemon juice. Stir the mixture and, if desired, add grated lemon zest to the contents. Pieces of chopped apples should be dipped into the mixture and marinated for 7-10 minutes.
Meanwhile, the yolks should be separated from the whites. In a separate container, combine sugar, salt, milk, flour and egg yolks. Beat the mixture using a whisk until you obtain a homogeneous consistency; the resulting batter should flow very slowly from the spoon. Beat the whites with a mixer and then add them to the batter, constantly stirring the contents.
The apple pieces should be sprinkled with flour and then dipped into the batter. Pour oil into a ladle, put it on the fire and heat it to the desired temperature. Now the fruit can be deep-fried. When the dessert is ready, place it on a napkin to remove fat.
Dessert from Yulia Vysotskaya
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Fruits are delicious in any form, but they are especially interesting when fried in batter.
Ingredients:
- sugar – 160 grams;
- 0.2 kilograms of flour;
- 6 eggs;
- apples – 7 pieces.
Cooking time: 65 minutes.
Calorie content per 100 grams: 125 kcal.
- Break the eggs, separate the yolks and whites into different containers;
- In a deep container, combine sugar, sour cream, flour, yolks, mix
- Beat the whites into a thick foam, gradually introduce them into the dough;
- Peel the apples, remove the skin, core, and cut into slices;
- Dip the apples into the batter, place them in deep fat and fry until tender.
Dessert prepared in this way is light, airy and ideal for breakfast or tea party.
Step-by-step recommendations
The process should begin by preparing the apples. They need to be washed and cut into equal pieces. Separate the yolks from the whites and put them in the refrigerator for a while. Then the egg yolks need to be combined with sour cream, half the granulated sugar and salt, giving the mass homogeneity.
Gradually add flour, stirring the mixture until it reaches a viscous and viscous consistency. If necessary, add mineral water. The whites should be beaten with the remaining granulated sugar, then added to the dough and mixed.
In the meantime, you can drop a drop of batter onto the surface of a heated frying pan with oil. If it immediately turns brown and starts bouncing, you can start cooking the apples in batter.
To do this, each piece of fruit cut into slices should be dipped in batter using a fork and immediately into the heated oil. You need to act quickly, having time to turn the browned apples over so that they do not burn. The finished delicacy should be placed in the prepared dish using a slotted spoon. Place a layer of paper napkins on the surface of the dish to absorb excess oil.
Apples in batter, cooked in a frying pan, can be flavored by adding cinnamon. Then, after placing the prepared delicacy on a dish, you need to sprinkle it with cinnamon. In addition, you can add a small amount of cinnamon to the prepared batter.
Recipe: Apples in batter. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Apples in batter.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 188.6 kcal | 1684 kcal | 11.2% | 5.9% | 893 g |
| Squirrels | 3.4 g | 76 g | 4.5% | 2.4% | 2235 g |
| Fats | 10 g | 56 g | 17.9% | 9.5% | 560 g |
| Carbohydrates | 20.6 g | 219 g | 9.4% | 5% | 1063 g |
| Organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 4.8% | 1111 g |
| Water | 63 g | 2273 g | 2.8% | 1.5% | 3608 g |
| Ash | 0.569 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 6.4 mcg | 900 mcg | 0.7% | 0.4% | 14063 g |
| Retinol | 0.002 mg | ~ | |||
| beta carotene | 0.027 mg | 5 mg | 0.5% | 0.3% | 18519 g |
| Vitamin B1, thiamine | 0.042 mg | 1.5 mg | 2.8% | 1.5% | 3571 g |
| Vitamin B2, riboflavin | 0.037 mg | 1.8 mg | 2.1% | 1.1% | 4865 g |
| Vitamin B4, choline | 9.84 mg | 500 mg | 2% | 1.1% | 5081 g |
| Vitamin B5, pantothenic | 0.109 mg | 5 mg | 2.2% | 1.2% | 4587 g |
| Vitamin B6, pyridoxine | 0.086 mg | 2 mg | 4.3% | 2.3% | 2326 g |
| Vitamin B9, folates | 4.345 mcg | 400 mcg | 1.1% | 0.6% | 9206 g |
| Vitamin B12, cobalamin | 0.025 mcg | 3 mcg | 0.8% | 0.4% | 12000 g |
| Vitamin C, ascorbic acid | 8.82 mg | 90 mg | 9.8% | 5.2% | 1020 g |
| Vitamin D, calciferol | 0.006 mcg | 10 mcg | 0.1% | 0.1% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 3.6 mg | 15 mg | 24% | 12.7% | 417 g |
| Vitamin H, biotin | 0.813 mcg | 50 mcg | 1.6% | 0.8% | 6150 g |
| Vitamin K, phylloquinone | 2.4 mcg | 120 mcg | 2% | 1.1% | 5000 g |
| Vitamin RR, NE | 0.68 mg | 20 mg | 3.4% | 1.8% | 2941 g |
| Niacin | 0.365 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 270.83 mg | 2500 mg | 10.8% | 5.7% | 923 g |
| Calcium, Ca | 30.65 mg | 1000 mg | 3.1% | 1.6% | 3263 g |
| Silicon, Si | 2.05 mg | 30 mg | 6.8% | 3.6% | 1463 g |
| Magnesium, Mg | 10.83 mg | 400 mg | 2.7% | 1.4% | 3693 g |
| Sodium, Na | 29.29 mg | 1300 mg | 2.3% | 1.2% | 4438 g |
| Sera, S | 13.25 mg | 1000 mg | 1.3% | 0.7% | 7547 g |
| Phosphorus, Ph | 27.6 mg | 800 mg | 3.5% | 1.9% | 2899 g |
| Chlorine, Cl | 15.75 mg | 2300 mg | 0.7% | 0.4% | 14603 g |
| Microelements | |||||
| Aluminium, Al | 102.5 mcg | ~ | |||
| Bor, B | 217.2 mcg | ~ | |||
| Vanadium, V | 10.25 mcg | ~ | |||
| Iron, Fe | 2.046 mg | 18 mg | 11.4% | 6% | 880 g |
| Yod, I | 2.99 mcg | 150 mcg | 2% | 1.1% | 5017 g |
| Cobalt, Co | 1.108 mcg | 10 mcg | 11.1% | 5.9% | 903 g |
| Lithium, Li | 0.7 mcg | ~ | |||
| Manganese, Mn | 0.0845 mg | 2 mg | 4.2% | 2.2% | 2367 g |
| Copper, Cu | 105.25 mcg | 1000 mcg | 10.5% | 5.6% | 950 g |
| Molybdenum, Mo | 6.813 mcg | 70 mcg | 9.7% | 5.1% | 1027 g |
| Nickel, Ni | 15.04 mcg | ~ | |||
| Tin, Sn | 1.88 mcg | ~ | |||
| Rubidium, Rb | 55.1 mcg | ~ | |||
| Selenium, Se | 0.838 mcg | 55 mcg | 1.5% | 0.8% | 6563 g |
| Strontium, Sr | 5.1 mcg | ~ | |||
| Fluorine, F | 11.15 mcg | 4000 mcg | 0.3% | 0.2% | 35874 g |
| Chromium, Cr | 3.91 mcg | 50 mcg | 7.8% | 4.1% | 1279 g |
| Zinc, Zn | 0.2338 mg | 12 mg | 1.9% | 1% | 5133 g |
| Zirconium, Zr | 2.63 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.838 g | ~ | |||
| Mono- and disaccharides (sugars) | 14.6 g | max 100 g | |||
| Glucose (dextrose) | 1.751 g | ~ | |||
| Maltose | 0.004 g | ~ | |||
| Sucrose | 1.321 g | ~ | |||
| Fructose | 4.814 g | ~ | |||
| Essential amino acids | 0.077 g | ~ | |||
| Arginine* | 0.039 g | ~ | |||
| Valin | 0.046 g | ~ | |||
| Histidine* | 0.021 g | ~ | |||
| Isoleucine | 0.044 g | ~ | |||
| Leucine | 0.077 g | ~ | |||
| Lysine | 0.035 g | ~ | |||
| Methionine | 0.014 g | ~ | |||
| Methionine + Cysteine | 0.035 g | ~ | |||
| Threonine | 0.033 g | ~ | |||
| Tryptophan | 0.01 g | ~ | |||
| Phenylalanine | 0.045 g | ~ | |||
| Phenylalanine+Tyrosine | 0.074 g | ~ | |||
| Nonessential amino acids | 0.182 g | ~ | |||
| Alanin | 0.04 g | ~ | |||
| Aspartic acid | 0.094 g | ~ | |||
| Glycine | 0.039 g | ~ | |||
| Glutamic acid | 0.268 g | ~ | |||
| Proline | 0.084 g | ~ | |||
| Serin | 0.052 g | ~ | |||
| Tyrosine | 0.024 g | ~ | |||
| Cysteine | 0.019 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 1.13 mg | max 300 mg | |||
| beta sitosterol | 16.5 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.2 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.475 g | ~ | |||
| 18:0 Stearic | 0.308 g | ~ | |||
| 20:0 Arakhinovaya | 0.023 g | ~ | |||
| 22:0 Begenovaya | 0.053 g | ~ | |||
| Monounsaturated fatty acids | 1.918 g | min 16.8 g | 11.4% | 6% | |
| 16:1 Palmitoleic | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 1.785 g | ~ | |||
| Polyunsaturated fatty acids | 4.923 g | from 11.2 to 20.6 g | 44% | 23.3% | |
| 18:2 Linolevaya | 4.521 g | ~ | |||
| 18:3 Linolenic | 0.002 g | ~ | |||
| Omega-6 fatty acids | 4.6 g | from 4.7 to 16.8 g | 97.9% | 51.9% |
The energy value of apples in batter is 188.6 kcal.
- Serving = 200 g (377.2 kcal)
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Cooking process:
Let's prepare the batter according to the recipe with egg whites.
Add sugar and salt to the water (it should be warm, but not hot). Stir with a spoon. We need to leave a pinch of salt for whipping the whites.
Sift the flour into a deep dish and gradually (in small portions) add the prepared water (or milk).
Stir everything thoroughly using a fork or a special whisk so that there are no lumps.
Separately, beat the egg whites with a pinch of salt until a thick foam forms.
You can check if the whites are ready like this: simply turn the container in which you beat the whites upside down. If the whites do not pour out, it means they are beaten enough. Add the whipped whites to our flour mixture and carefully fold them into the sweet batter with a spoon (moving your hand in one direction). It should be a little thicker than pancake batter. Now let's prepare our apples for frying in the dough. Wash the apples and dry them. Using a special tool, core all the apples (this can also be done carefully with a small knife). We cut the apples into circles, approximately 5 mm thick (the shape of cutting apples can be different, you can cut them into slices).
If desired, the apple can be peeled (if it is hard or small children will eat it).
Now we need to dip the chopped apples into the sweet batter. Then, using a fork (tongs) or just your fingers, dip the apple rings into the dough and carefully place them in a frying pan with heated vegetable oil. If you want to achieve fried apples that are shaped like donuts, puffed up and with a hole in the middle, you need to fry them in a saucepan or deep fryer in a large amount of deep-fried oil.
If you use less oil and cook in a frying pan, you will get beautiful thick pancakes with apple filling.
Fry the apples until golden brown on both sides.
Place the finished battered apples on a large flat plate with a paper napkin to absorb excess oil. We do this with all apples.
If you have leftover batter and no more apples, cook other fruits or just delicious fluffy pancakes in it.
Place the finished fried apples in batter on a beautiful dish, sprinkle them with powdered sugar if desired and serve. Our men did not wait and there was no time for powder.
I think you won’t have to call anyone for a long time; those who want to try these wonderful apples in dough will come running to their smell.
We pour tea and watch how the plate of apples in batter is emptied in a matter of minutes.
Our delicious and interesting Notebook wishes you all a bon appetit and always delicious baked goods!
All photos of the step-by-step recipe for apples in batter are clickable and enlarge when clicked.
As promised, I bring to your attention other batter recipes.
Batter with vodka (rum, gin, cognac)
Required:
Batter with sparkling water, beer and starch
Required:
Wine or apple juice batter recipe
Required:
Beer batter
Required:
We told you how to make beer batter in a step-by-step photo recipe.
You are deeply mistaken. The batter is universal, and the filling can be absolutely anything at your discretion. An interesting idea for an original dessert would be apples in batter: aromatic, tasty, tender with a crispy juicy center.
Deep frying
You can fry apples in dough in a large amount of heated oil, that is, deep fat. Let's prepare a batter for deep-fried apples in milk.
- 100 gr. flour;
- 150 ml milk;
- 1 egg;
- 2 tablespoons sugar;
- 1 tablespoon of vegetable oil (for dough) + oil for frying;
- 4 apples;
- 30 gr. powdered sugar;
- 1 teaspoon ground cinnamon.
Mix the yolk of a raw egg, salt, sugar, milk and flour until a thick, homogeneous mass is formed. Then add vegetable oil and knead again. Separately, beat the egg white until foamy, carefully fold it into the dough, stirring with a spatula from bottom to top.
Peel the apples and remove seeds. Cut into rings or slices. We will prepare the dessert in a deep fryer or cauldron. Pour enough oil for frying; the food to be fried should float in the oil. Let the oil warm up.
Dip the apple pieces into the batter and immediately immerse them in the oil. Fry until a crispy crust forms.
Place the fried apples on paper towels to remove excess oil. Then put it on a plate. Mix powdered sugar with ground cinnamon and sprinkle on the cooled dessert.
Apples with cinnamon in batter
A simple and delicious dessert: apples with cinnamon in batter. Before serving, you can pour honey over the finished dish.
- 3 apples;
- 150 gr. flour;
- 1 glass of milk;
- 1 egg;
- 1 tablespoon sugar;
- 1 teaspoon of powdered sugar;
- 0.5 teaspoon ground cinnamon;
- vegetable oil for frying.
Wash the apples. Using a special device or a sharp narrow knife, cut out the center with the seeds. Then cut the apples into rings 0.5 cm wide. Sprinkle the apple rings with ground cinnamon.
Break the egg into a mixing bowl, add sugar and milk, beat. Then we begin to gradually introduce flour. You may need a little more or less flour; when kneading, we focus on the thickness of the dough. It should be similar to sour cream, that is, thick enough, but not so thick that it can be kneaded with your hands.
Put the frying pan on the fire, pour in a layer of oil about 1 cm. Let the oil warm up well. Dip apple rings sprinkled with cinnamon into the dough. Make sure that the batter completely covers the pieces of fruit. Place the semi-finished product in a frying pan. Cook over medium heat. As soon as the bottom side is browned, turn it over and continue to fry until the second side is browned.
Chinese recipe
Fans of original desserts will certainly like apples in Chinese batter. The use of sesame oil gives the dessert a special taste.
- 2 apples;
- 200 flour;
- 2-3 tablespoons of sesame oil;
- 1 egg;
- 150 gr. Sahara;
- 350 ml vegetable oil;
- 2 tablespoons of water;
- 2-3 tablespoons of sesame seeds.
Beat the raw egg with water. Then mix this mass with flour. Mix well so that there are no lumps.
Peel the apples from seeds and peel. Cut into slices or circles. Dip the prepared apples into the batter. Fry them in vegetable oil until golden brown on both sides. Then place them on a flat dish in one row.
Let's prepare caramel. Heat sesame oil in a small saucepan. Pour sugar into the butter, stir and heat until the sugar acquires a golden caramel color. At this point, add sesame seeds and stir. Pour the prepared sesame caramel over the fried apples. Let the caramel harden and serve.
Apples fried in dough or batter
If you want to prepare an unusual and original dessert that will surprise your loved ones, we recommend preparing apples fried in dough or batter. The dessert turns out unusually tasty. This recipe will especially appeal to those who love dishes with baked apples. Bake more at once, because these baked goods disappear from the table in a matter of minutes.
There are many recipes for making frying batter. We offer you two of the simplest and most unpretentious recipes. Choose the one that suits you best. We borrowed the first option with milk from recipes for liquid brushwood, so the dough is tender and crispy. The second recipe for kefir batter is no worse, the dough also turns out fluffy and airy and melts in your mouth.
This recipe can be classified as an everyday dish, but it can also be prepared when guests arrive.
Recipe for fried apples in dough:
To prepare you will need:
- Apples 2-3 pcs. any kind
- Powdered sugar 50 gr.
- 300 ml. oil or fat for frying
For the milk batter:
- 180 gr. flour;
- 120 gr. milk;
- 2 eggs;
- 30 gr. Sahara;
- 0.5 tablespoon of vodka or cognac;
- Vanillin on the tip of a knife;
Add sugar to eggs, beat until completely dissolved.
Add milk, flour, vodka and mix all products well.
Tip : Take cold milk. The batter should look like pancakes; if it is runny, add flour.
Usually, in milk batter recipes, the yolks are separated from the whites and beaten separately; this is not necessary here. The dough will be airier by adding half a tablespoon of vodka. That is, a complete saving of time.
For kefir batter we take:
- 150 gr. flour;
- 2 eggs;
- 120 ml. kefir;
- 30 gr. Sahara
- 05 tsp soda
- Vanillin or vanilla sugar.
Lightly beat the eggs with sugar.
Add soda, eggs with sugar and flour to kefir and mix everything until smooth. At the end add vanillin or vanilla sugar. Usually, the soda causes the mass to begin to foam and increase in volume.
Prepare the apples. You may need more of them than in the recipe, it all depends on their size and how to cut them, into slices or circles. Cutting them into slices makes them easier to eat. And if you cut them into circles, they will look more impressive.
To cut into slices, cut into two halves, remove the core and cut lengthwise.
To cut an apple into slices, remove the core and cut into 1 centimeter thick slices. Pour oil into the bottom of a deep fryer or tall pan. Put it on the fire and heat it up.
Dip the apples on both sides into the dough, lifting them with a fork.
And put them in the deep fryer in one layer, making sure they don’t stick together.
The apples in the dough will fry faster from the bottom, so watch carefully and turn over immediately.
Tips: 1. Use a completely dry deep fryer for frying, otherwise the oil will start to shoot and splash when heated. 2. An important condition during frying is that the apples in the dough should float in boiling oil, then the dough will be fluffy, so do not skimp on adding more oil. You may need even more than what is indicated in the recipe. If there is not enough of it, you will end up with ordinary pancakes.
When the dough is browned on the apples, take them out. Tip: Immediately after frying, place the baked goods on a napkin to get rid of excess fat.
Transfer the fried apples to a plate and sprinkle powdered sugar on top.
Tip: You need to sprinkle powdered sugar on the apples while they are still hot, otherwise the powder will fall off.
Everything cooks very quickly. In just a few minutes you will have a whole plate of deliciousness. Therefore, it is better if someone helps you, sprinkle with powder, because everything needs to be done quickly.
Delicious apples fried in dough should be served while they are still hot; if they stand, they can become saturated with moisture. Therefore, immediately set the table and invite the guests. You can serve with honey, your favorite jam or sour cream and milk.
Bon appetit and have a nice day!
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Tags: from apples
Batter recipe for frying fish in dough
Ingredients:
- Chicken egg – 1 pc.;
- half a glass of flour;
- half a glass of cold water;
- a third of a tablespoon of salt.
Cooking method:
- Beat the egg into a deep bowl, stir with salt and add a third of the prepared water.
- Mix everything well.
- Gradually add flour, stir and make sure that all lumps are well mixed. Now water.
- Gradually pour in the remaining water, watching the consistency.
The secret is this: the colder the water, the airier and lighter the batter will be! Leave the resulting mixture approximately like pancake dough. With this consistency, the batter will not drain and the fish will have time to fry.
The second version of the test for fish batter on beer
Ingredients:
- 2-3 eggs;
- 200 g flour;
- a glass of dark beer;
- third tsp salt.
Cooking method:
- Separate the whites from the yolks.
- Separately mix the yolks and beer.
- Whip the whites into a strong foam and add a little into the flour with the yolks.
- Stir gently and gently. The result will delight you with a delicate taste. When fried, beer gives the fish softness and an unusual aroma.
Batter for frying sausages in dough
If you don’t have the time or opportunity to make a full-fledged meat dish, please your guests with homemade fast food. The dish will look like an American hot dog. Children will definitely be delighted!
Ingredients:
- Half a kilo of sausages (it is better to take milk sausages, small in size, so that they are completely fried);
- a couple of eggs;
- a glass of flour less than two fingers full;
- a glass of milk;
- oil for frying.
Cooking method:
- While the water for the sausages is heating up, let's do the rest.
- Beat the eggs with salt, gradually add the flour and mix thoroughly.
- Continuing to stir vigorously, pour in cold milk in a thin stream.
- Cook the sausages for just a couple of minutes from the moment the water boils. Tip: insert a toothpick or skewer of fruit into each one, this will make it easier to dip it in the batter and then eat it. But you can get by with a fork.
- Fry in hot oil for a couple of minutes and serve with vegetables. Beautiful and tasty!
Batter batter for frying chicken
You can fry any part of the chicken: drumsticks, thighs, even wings. You can even dip it into the batter several times if you fry a raw product.
That is, they dipped it, fried it, took it out again, dipped it into the frying pan. So the layer of dough can be up to 1 cm, but this will not spoil the delicate taste.
Ingredients:
- A glass of ice-cold mineral water;
- white of one egg;
- half a glass of flour;
- 1 tbsp. starch;
- salt;
- spices - to taste.
Cooking method:
- Beat the whites thoroughly, gradually add water, flour and spices, remembering to knead well.
- Dip the chicken into the mixture and fry. Nothing complicated, but the taste is excellent!
Apples with caramel
Another delicious dessert option is caramel apples in batter.
- 4 apples;
- 4 tablespoons sugar;
- 2.5 tablespoons flour;
- 2 eggs;
- 5 tablespoons of vegetable oil;
- 1 pinch of salt.
Wash the apples, remove peels and seeds, and cut into slices about 0.5 cm wide.
Beat the eggs with a small pinch of salt. It is better to beat with a mixer. Then add flour and mix until smooth.
Heat 4 tablespoons of oil in a frying pan. Dip the apple slices one at a time into the batter and fry in a frying pan on both sides until golden brown. Place the battered fried slices on paper towels to remove excess oil. Place the slices in a single layer on a flat plate.
Let's start making caramel. Heat the remaining tablespoon of oil in a frying pan, then add granulated sugar. Heat, stirring, until the sugar is completely dissolved and acquires a golden color.
The main thing is not to overcook the caramel, otherwise it will acquire a bitter taste of burnt sugar.
Pour hot caramel over battered apple slices. You need to act quickly, as the caramel hardens very quickly. Let the dessert cool.
