Silk apples
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Apples | |
| 2 | Egg whites | |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Cornstarch |
| Peanut oil for deep frying | ||
| ½ | cup | Sugar |
| ¼ | cup | Honey |
| ⅓ | cup | Water |
| 1 | tablespoon | Peanut oil |
Directions
Quite an experience to eat - the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner.
Peel the apples, core and cut into wedges about ½ inch thick. Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer. Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes. Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads....hence the name. Serves 6.
Origin: Found in recipe box bought at garage sale. Shared by: Sharon Stevens