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Keep warm. Combine the ice-cubes and chilled water in a deep bowl and keep aside. Dip the fried apple pieces in the caramel syrup till the syrup coats them evenly. Remove and immerse them in the bowl of ice-cubes and water for a few seconds till the caramel coating hardens. Remove and serve immediately.
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Peel the apples, core and cut into wedges about ½ inch thick. Whip egg whites until frothy. Add flour, five spice powder and cornstarch and beat into a smooth batter. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter.
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Method. Heat enough oil to deep-fry the apple cubes in a wok or deep saucepan to 170C/340F. Mix the flour and egg together in a large bowl, then slowly add enough water (up to 300ml) so you have a medium-thick batter. Dip each apple cube into the batter and carefully drop into the oil. Fry for 8-10 minutes, cooking in batches if necessary.
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Place them on a baking tray lined with paper (photo 1). Make the toffee: Combine the sugar, water, glucose and vinegar in a large heavy-based saucepan. Stir over low heat until the sugar dissolves, then bring it to a boil until it hits a temperature of 150C - it'll be golden in colour (photo 2).
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Method. Put the sugar, vinegar, butter, syrup and 150ml cold water in a pan over low heat and stir until the sugar has dissolved, then turn up the heat to medium and boil until the mixture turns a deep golden colour (or until a sugar thermometer or digital probe reaches 140°C). Using a fork, quickly swirl in some of the red gel food colouring.
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Dip each apple cube into the batter and carefully drop into the oil. Fry for around 8-10 minutes, cooking in batches if necessary, until golden brown. Transfer to a wire rack or a plate lined with kitchen paper to drain.
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As with a toffee apple, the process is simple. Thread the fruit on sticks, dunk in a thick brown sugar syrup, leave to dry, then relish the clash of crunchy sugar and soft fruit, of sweetness and tang, and the lovely jewel-like colours of the fruit glowing through the glaze. I've seen them coated in sesame seeds, but that's gilding the lily.
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Mix into a paste, not too thick or thin. Dip each piece of apple in the batter and fry in a wok for about 10 to 15 minutes until golden brown. Drain and keep aside. Heat 20 ml of oil in a wok, stir the sugar and heat for about 5 minutes. Gently mix the apples with the sugar and add the sesame seeds. Place in a bowl of cold water to harden.
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Chinese: 糖葫芦 táng hú lu /tung hoo loo/ Tanghulu, the "Chinese toffee apple" is an old Beijing-style snack consisting of a skewer with crabapples dipped in liquid sugar and dried.Common varieties, especially at food markets and China's popular food streets, include other fruits coated in sugar, such as kiwi or grapes.These are most authentically bought from carts by the side of the.
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Make the toffee. Dissolve sugar into the water. In a medium heavy-based saucepan, add water and the sugar and heat gently on low heat, stirring, until the sugar has dissolved. If sugar crystals form around the edge, use a wet pastry brush to wipe down the side and dissolve the sugar. Add golden syrup and vinegar.
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Heat the oil in a large saucepan to 180˚C. Place the apple cubes into the batter, then drain off the excess and fry for 3-4 minutes until the apples are golden brown. Remove from the oil and.
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Small Batch Cost: $3.50 with chocolate and nuts 1/2 cup butter (4 ounces, or one stick) 1/2 cup sugar 1 tablespoon water 1 teaspoon vanilla 2 or 3 ounces semisweet, dark, or milk chocolate
Chinese toffee apple fritters Stock Photo 67671026 Alamy
For the batter. Combine the plain flour and cornflour along with 5 tbsp of water in a bowl, mix well and keep aside for 10 to 15 minutes. For the syrup. For the syrup. Heat the oil in a broad non-stick pan, add the sugar and cook on a medium flame for 10 to 12 minutes, until the sugar dissolves and caramelizes lightly, while stirring continuously.
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Add 1¼ cups of water and whisk to a smooth batter. Heat sufficient oil in a deep pan. Dip apple pieces in batter coating them completely, slide into hot oil and deep-fry on medium heat for 2-3 minutes or till they turn golden-brown. Drain on absorbent paper. To make caramel take sugar and butter in a non-stick pan, mix and add 2 tbsps water.
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Dip apple chunks in the cornstarch mixture; cook in the hot oil until browned, about 3 minutes. Transfer to a plate using a slotted spoon. Combine sugar, 3 tablespoons vegetable oil, and remaining 1 teaspoon water in a separate saucepan over medium-low heat. Cook until sugar melts, turns light golden, and starts to bubble, 8 to 10 minutes.