Dessert Apple Rings

Whisk egg white until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.

Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of the centers of the apple slices so that the rings are a little thicker than 1/4 inch each, discarding the smallest circle that contains the core.

Heat oil to 350 degrees F. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)

Dip apple rings into batter, letting excess drip off. Cook apples in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove them to a plate and while still hot sprinkle generously with cinnamon sugar. Repeat with remaining apples.

Serve immediately with warm drizzled cinnamon cream syrup. Makes 16 apple rings – serves 4 to 6.

CINNAMON CREAM SYRUP

In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.