Apple Rings in Cider Batter 

FREE FROM GLUTEN / DAIRY / NUTS

These are best eaten hot out of the pan and are delicious served with lashings of brandy butter or ginger ice cream. We left the skins on the apples but you can peel them if you prefer. 

Serves 4-6 people

Ingredients

Apple rings 

6 eating apples 

Rapeseed oil, for frying 

Batter 

100g sorghum flour 

85g polenta 

1 tsp cinnamon 

2 eggs 

200ml sparkling cider, chilled 

Cinnamon sugar 

2 tbsp golden icing sugar 

1 tsp ground cinnamon

Method

1. Preheat the oven to 200°C / Gas 6. 
2. Line a tray with some kitchen roll. 
3. Cut each apple horizontally in half, cut out the core sections and discard. Cut into 1½cm rings. Roast in the oven for 8 minutes. They will have turned slightly brown and slightly softened. Set aside to cool. 
4. To make the batter, place all the ingredients into a bowl and mix well with an electric mixer on high speed for 1 minute until the ingredients are combined. Chill until required. 
5. Sieve together the icing sugar and cinnamon and set to one side. 
6. Preheat a small saucepan on a high heat with approximately 2cm depth of rapeseed oil. To test whether the oil is hot enough, drop a small amount of the batter into it. If it sizzles immediately, then the oil is hot enough, if not, the batter will sink. Please be careful not to leave the pan of hot oil unattended. 
7. Dip the apple rings in the batter, ensuring they are well coated. Place the rings gently into the saucepan and turn down to a medium heat. Fry until golden brown, turning them after approximately 2-3 minutes to evenly cook. Drain on the kitchen roll, dust with cinnamon sugar and serve immediately.

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