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Sep 19, 2009
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Apple Tempura

By: Carina Guevara


Apple Tempura

This is a new take on the Pinoy maruya. Try it with bananas, pears, or even persimmons (as long as they’re still crunchy). Easiest dessert ever!

Serves
Total Cooking Time 20 minutes

 

2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 eggs
1 cup milk
2 quarts oil for deep-frying
4 large apples, peeled and cored
1/2 cup cinnamon sugar or confectioners’ sugar for dusting

 

In a medium bowl, mix together flour, sugar, baking powder, nutmeg, and salt.

In another bowl, beat together eggs and milk. Pour milk mixture into flour mixture and stir until smooth.

Heat oil to 375ºF (190ºC) in a deep fryer or heavy-bottomed deep pot or skillet.

4  Slice apples into half-inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with cinnamon sugar.


Photography by David Hanson

 




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