Friday, 1 July 2011

Apple Fries with Vanilla Whipped Cream

About five or six apples.  Use Granny Smith, as they add a nice tartness to the fries.  However, if you prefer something that is a little more sweet, you can really use any fresh, hard apple (don't use ones that are becoming mushy, as they will not hold up well).
Cornstarch (about half a container), to coat the apples.
A large bottle of cooking oil for deep frying.
A small container of whipping cream.
About a tablespoon of vanilla extract or vanilla paste.
Powdered sugar (to taste)
A mixture of granulated sugar and powdered cinnamon. Use about a tablespoon to one cup of sugar.

If you have a deep fryer, that would be the best way to fry the fries.  However, if you can't fry the fries with a fryer, you can consult your local friar and see how he frys his fries without a fryer.... Or just use a pot!   Put the whole bottle of oil in (make sure you leave a couple of inches of space for popping oil) and set the heat as high as it will go.

First, make your dipping sauce.  Just whip a container of whipping cream until it reaches a whipped cream texture, then mix in as much vanilla as you like.  Add powdered (confectioner's) sugar a little at a time, until you reach the desired sweetness.

Core and skin your apples.
Next, slice the apples into pretty thin strips.  However, you can make larger home fry-style fries, or cut them however makes you happy!
Coat the apple pieces completely in cornstarch, making sure they are entirely covered.  Then, shake off as much excess cornstarch as possible.  Unless your apples are dry and sad, the proper amount should stick.

Test your oil with one fry, and make sure that it is extremely hot, like a fryer.  If so, place a small handful in at a time, and fry until golden brown.  Don't use too many, or they will not cook evenly.
Place fried apple fries on a plate covered in paper towels to dry.
Once they are done, place them in a bowl with some of the cinnamon and sugar mixture, and toss until they are coated lightly.  Take the fries out and leave the residual sugar.

Serve the fries immediately after coating, dip in the whipped cream, and enjoy! 

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