Beer-Batter-Fried Apple Rings

I like to explore the savory in sweet fruit.  I've grilled watermelon, peaches, pineapples, grapes---and made salads with nectarines and creamy cumin dressing.  There are a few though, that just won't have it---I think strawberries and cherries shout sweet.  But apples and pears are just so nicely right there in the middle of the road.  They can be so sweet, or can be the most surprising savory side dish, sliced and roasted with olive oil, salt, pepper. 

Apple rings battered with a beer batter and deep fried, are my fancy favorite.  Sometimes I sprinkle brown sugar quickly on them, before they can cool off, or I serve them just fried in their salty batter...in place of potatoes.  Either way, this is an easy going recipe when you already have a circus of food planned---perfect for the holidays.

Beer-Batter-Fried Apple Rings
Gourmet, October 1990
Yield: 24 rings, 6-8 servings

1 cup all-purpose flour
1 cup beer (not dark)
1 tsp salt
1/2 cup fresh lemon juice (I omit this)
2 Tbsp firmly packed light brown sugar plus extra for sprinkling on rings
4 Granny Smith or Golden Delicious apples
vegetable oil for deep-frying

Whisk the flour, beer, and salt into a smooth batter, and let stand, covered, at room temperature for one hour

In another bowl, combine the lemon juice and 2 Tbsp of the brown sugar.  On a baking sheet, arrange the apples (cored, peeled, and cut into thin slices)

Pour the lemon juice mixture over, and let stand for 1 hour.  Pat dry.

In a deep fryer or large heavy skillet, heat 1 1/2 inches of oil to 375 degrees. 

Dip each apple ring in the batter, coating it well and shaking the excess off.  Fry in oil in batches, turning once---about 4 minutes.

Transfer rings to a paper towel to drain well, and sprinkle with brown sugar.

**My variation:  I don't put the lemon/brown sugar paste on the apples, I simply batter and fry them