Crispy Connecticut Apple Tempura

Taste of Today by By Chef Jamie Roraback

Serves four

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup cold water
  • 1 egg
  • 2 tbsp. vegetable oil
  • 2 apples, peeled, cored, sliced into ¼-inch thick rings
  • 1 cup sugar, mixed with 2 tsp. ground cinnamon
  • As needed, vegetable oil for frying

Sift together into a bowl the first measure of flour, cornstarch, baking powder and salt. In a separate bowl, whisk together the water, egg and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.

Heat a deep fryer with vegetable oil  to 350-degrees F. Dip each apple slice in the batter. Let excess batter drip off and carefully place in the fryer.

Fry only 3-4 slices at a time until a light golden color. Drain on briefly on paper towels and then dredge in the cinnamon sugar mixture, coating evenly. Great served with caramel sauce and vanilla ice cream.

Ct Culinary Institute

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