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As someone who lives a gluten-free life, I am always trying to create recipes that do not taste gluten-free. These tempura-fried apples are no exception. They are the perfect Chanukah treat – but don’t feel like you can’t make them all year round. They are fluffy, delicious, sweet pillows filled with a perfectly cooked apple. Drizzle them with chocolate sauce and it’ll be hard to only eat one!
1/2 cup gluten-free all-purpose flour
2 tablespoons sugar
2 tablespoons Gefen Cornstarch
pinch of kosher salt
1 egg
1/2 teaspoon Gefen Vanilla Extract
1/2 cup ice water
oil, for frying
1 Honeycrisp or Gala apple, peeled and cut into 1/4-inch slices
Chocolate Sauce, recipe below
Cinnamon Sugar, recipe below
4 ounces semi-sweet chocolate chips, such as Glicks Chocolate Chips
6 tablespoons heavy cream (or dairy-free almond creamer alternative)
1 tablespoon butter (or dairy-free margarine)
pinch of kosher salt
3/4 cup sugar
1 teaspoon Gefen Ground Cinnamon
pinch of kosher salt
In a medium-sized mixing bowl, whisk together the flour, sugar, cornstarch, and a pinch of salt until combined. Add the egg, vanilla extract, and water. Whisk until smooth (it should have the consistency of pancake batter).
Prepare the cinnamon sugar: In a medium-sized mixing bowl, whisk together the sugar, cinnamon, and salt until combined. Set aside until ready to use.
Pour oil halfway up the sides of a medium pan and set over medium heat. Once the oil is hot (you can tell it’s hot by dropping a little of the tempura batter into the oil – it should sizzle), turn the heat to low and toss the apple slices into the tempura batter, making sure they are completely coated.
Using a fork, take each apple slice, letting any excess batter drain off, and carefully place into the hot oil. Do not overcrowd the pan – you may need to work in batches. Cook until golden brown on each side, one to three minutes per side.
Remove the apple slices from the oil with a slotted spoon and transfer to a paper-towel-lined plate. Immediately toss into the cinnamon sugar mixture, coating completely. Serve immediately with the chocolate sauce drizzled on top or on the side.
Place the chocolate chips in a medium-sized mixing bowl.
In a small saucepot over medium-high heat, combine the cream and butter. Bring to a simmer, making sure the butter is completely melted. Pour over the chocolate and whisk until smooth with a pinch of salt. If you need to reheat, microwave at 15-second intervals, stirring in between, until warm.
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