Apple Rings in Cider Batter Recipe
Ingredients
90g sorghum flour
60g polenta
½ tsp cinnamon
2 eggs
250ml of sparkling medium cider
4 large cooking apples
Juice of one lemon
1 tbsp honey
2 tbsp rape seed oil
Good sprinkling of brown cinnamon sugar
Serve with a Blackberry Coulis as a dipping sauce, or with brandy butter or ginger ice cream.
Method:
Beat the sorghum flour, polenta, eggs, cinnamon sugar and cider together well with a hand whisk until a smooth batter is formed. Cover and chill for half an hour before using.
Core and peel the cooking apples, cut into rings approx ½ inch thick, dip in the lemon juice.
Place in a baking tray and drizzle with honey.
Roast in an oven set to 180 deg c / 350 deg F for 5 to 7 mins. Allow to cool.
Pre-heat a frying pan, add slosh of rapeseed oil and heat.
Coat the apple rings well in batter.
Place gently into the frying pan and turn down to a medium heat.
Fry until golden brown, turning after approx 3 mins (or until golden brown).
Drain on kitchen paper, dredge with brown cinnamon sugar and serve immediately either with Blackberry Coulis as a dipping sauce, or with lashing of brandy butter or ginger ice cream.
