-------- ------------ --------------------------------APPLES2 apples (tart and firm) -- peeled, cored and sliced into1/4" rings1/2 tablespoon applejack or brandy2 to 3 teaspoons lemon juice (depending on tartness ofapples) BATTER1 egg1 tablespoon granulated sugar1/2 teaspoon grated lemon zest1/2 tablespoon applejack or brandy1/4 cup buttermilk -- room temperature1/2 tablespoon butter -- melted and cooled1/2 cup white flour1/4 teaspoon baking soda1/4 teaspoon saltOil -- for fryingPowdered sugar -- for dustingIn a large bowl, toss apples with applejack or brandy and lemon juice. Let stand 1hour at room temperature.For the batter, whisk egg, sugar, and lemon zest in a small mixing bowl until itlightens in color and forms a ribbon when trailed from beaters. Beat in applejackor brandy and then buttermilk and butter.Sift flour with baking soda and salt. Fold into buttermilk mixture until smooth.If batter is too thick, add 1 to 2 more teaspoons buttermilk.Heat about 2 inches of oil in a deep fryer to about 375F.
Drain apple slices and pat dry. Dip slices, 1 or 2 at a time, into batter to coatcompletely. Let excess batter drip back into the bowl. Lower apple slices, 1 or 2at a time, into the hot oil and fry until bottom of each slice is deep goldenbrown and coating is puffed, 2 to 3 minutes. Carefully turn slices and fry untilevenly golden brown, 2 to 3 minutes each.Drain on paper towels and serve, dusted with sugar.Description:"Macerated apple bits deep-fried in a buttermilk batter."Cuisine:"American"Source:"Cook's Magazine September/October 1984"Ratings : Cholesterol Rating 5 Cost 3Depth 2 Difficulty 3Fanciness 3 Fat Content 7Good For Crowds 2 Intricacy 3Kid Appeal 7 Looks 3Portability 3 Richness 7Saltiness 0 Serving Temperature 7Sweetness 7- - - - - - - - - - - - - - - - - - -Per serving: 117 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g