Chinese
12 pieces
INGREDIENTS
2 medium size crisp apples
1 egg
Flour
1 1/2 cups sugar
COOKING METHOD
Peel, core, and cut apples into 12 sections.
Coat apples in 1 beaten egg.
Dust very lightly with flour.
Deep fry apples in hot oil until golden brown. Drain.
Make a thick mixture of 1 1/2 cups sugar.
Add sufficient oil to moisten sugar. Heat over low flame, stirring constantly, until sugar dissolves and obtains a syrupy consistency.
Pour over apple sections, covering apples completely.
Have a large blow of ice cold water at table in which to immerse apple sections individually with chopsticks to crystallize the coating. Eat immediately.