These tempura-fried apples are what would happen if a churro, funnel cake, and apple pie got together and made a baby. Anytime I know I am going to fry something for dinner, I make sure to also pick up a couple of apples and make this DELICIOUS dessert. Serve with your favorite ice cream!
Add enough oil to your pan so it is 2-3 inches deep. I use a smaller pot and fry in batches or even one at a time. Heat the oil to 350-370F and try your best to keep it at this temperature.
Mix 1 tablespoon of cinnamon with ¼ cup (or 4 tablespoons) of sugar in a plate. Set aside.
Peel and core the apples. Then, slice them in ¾-inch thick rounds. Try and get 4 slices out of each of the apples (2 per person).
Then, make your batter. Mix 1 cup of ice water with 1 cup of flour. You don't want to over-mix with a whisk or the batter will not be airy (see details in blog post).
In small batches, dip your apples in the batter and gently immerse them into the hot oil. Cook for 2-3 minutes, flipping halfway.
Drain the oil on a rack or on paper towels, but only for a few seconds. Quickly cover with cinnamon sugar while hot and serve immediately.
You can use a candy thermometer or an infrared thermometer to keep your oil temperature at 350-370F. You want to make your batter last to make sure the water is as cold as possible.For extra crispiness, use pastry flour.If you are going to slice the apples ahead of time, cover them in lemon or lime juice to keep them from browning/oxidizing.