Peking Toffee Apples
Peking Toffee Apples
Ingredients
For the Apples
- 2 green apples, peeled, cored, and cut into 1 1/2-inch irregular chunks
For the Fritter Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/2 cup cold water
For Frying
- 4 cups vegetable oil, for deep frying
- 1/4 cup all-purpose flour, for dredging
For the Toffee Sauce
- 1/4 cup corn syrup
- 1 cup granulated sugar
- 1 tablespoon white sesame seeds
For Serving
- 4 cups ice water, with ice cubes
Instructions
- 1
Prepare the apples: Ensure the peeled, cored, and chunked green apples are thoroughly dried with a towel. Set aside.
⏱️ 5 min
- 2
Make the fritter batter: In a medium bowl, whisk together 1 cup all-purpose flour, cornstarch, and baking powder. In a separate small bowl, lightly beat the egg white, then add the cold water and mix. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, thick batter forms. Do not overmix.
⏱️ 5 min
- 3
Set up for frying: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Prepare a plate lined with paper towels for draining the fried apples. Have the 1/4 cup all-purpose flour for dredging ready in a shallow dish.
⏱️ 5 min•🌡️ 350
- 4
First fry the apples: Dredge each apple chunk lightly in the 1/4 cup all-purpose flour, shaking off excess. Dip each floured apple chunk into the prepared batter, ensuring it's fully coated. Carefully place a few battered apple chunks into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until light golden brown and cooked through. Remove with a slotted spoon and place on the paper towel-lined plate to drain. Repeat with remaining apple chunks.
⏱️ 8 min•🌡️ 350
- 5
Second fry the apples: Increase the oil temperature to 375°F. Return all the fried apple chunks to the hot oil for a second fry. Fry for 1-2 minutes, or until they are a deeper golden brown and extra crispy. Remove immediately and set aside.
⏱️ 3 min•🌡️ 375
- 6
Make the toffee sauce: In a clean, heavy-bottomed pan or wok, combine the corn syrup and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to bubble. Continue to cook without stirring too much, swirling the pan occasionally, until the toffee turns a glossy, golden-brown color. This can take 5-8 minutes. Be very careful as hot sugar is extremely hot. Remove from heat and immediately stir in the white sesame seeds.
⏱️ 8 min
- 7
Coat the apples: Immediately add the double-fried apple fritters to the hot toffee sauce in the pan. Using a wooden spoon or spatula, quickly toss and stir the apples until each piece is thoroughly coated in the glistening, sesame-studded toffee.
⏱️ 1 min
- 8
Serve: Transfer the hot, toffee-coated apples to a serving tray. Serve immediately with a bowl of ice water. Guests should pick up an apple piece with chopsticks and quickly plunge it into the ice water to set the toffee before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Peking Toffee Apples
Ingredients
For the Apples
- 2 green apples, peeled, cored, and cut into 1 1/2-inch irregular chunks
For the Fritter Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/2 cup cold water
For Frying
- 4 cups vegetable oil, for deep frying
- 1/4 cup all-purpose flour, for dredging
For the Toffee Sauce
- 1/4 cup corn syrup
- 1 cup granulated sugar
- 1 tablespoon white sesame seeds
For Serving
- 4 cups ice water, with ice cubes
Instructions
- 1
Prepare the apples: Ensure the peeled, cored, and chunked green apples are thoroughly dried with a towel. Set aside.
⏱️ 5 min - 2
Make the fritter batter: In a medium bowl, whisk together 1 cup all-purpose flour, cornstarch, and baking powder. In a separate small bowl, lightly beat the egg white, then add the cold water and mix. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth, thick batter forms. Do not overmix.
⏱️ 5 min - 3
Set up for frying: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Prepare a plate lined with paper towels for draining the fried apples. Have the 1/4 cup all-purpose flour for dredging ready in a shallow dish.
⏱️ 5 min•🌡️ 350 - 4
First fry the apples: Dredge each apple chunk lightly in the 1/4 cup all-purpose flour, shaking off excess. Dip each floured apple chunk into the prepared batter, ensuring it's fully coated. Carefully place a few battered apple chunks into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until light golden brown and cooked through. Remove with a slotted spoon and place on the paper towel-lined plate to drain. Repeat with remaining apple chunks.
⏱️ 8 min•🌡️ 350 - 5
Second fry the apples: Increase the oil temperature to 375°F. Return all the fried apple chunks to the hot oil for a second fry. Fry for 1-2 minutes, or until they are a deeper golden brown and extra crispy. Remove immediately and set aside.
⏱️ 3 min•🌡️ 375 - 6
Make the toffee sauce: In a clean, heavy-bottomed pan or wok, combine the corn syrup and granulated sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to bubble. Continue to cook without stirring too much, swirling the pan occasionally, until the toffee turns a glossy, golden-brown color. This can take 5-8 minutes. Be very careful as hot sugar is extremely hot. Remove from heat and immediately stir in the white sesame seeds.
⏱️ 8 min - 7
Coat the apples: Immediately add the double-fried apple fritters to the hot toffee sauce in the pan. Using a wooden spoon or spatula, quickly toss and stir the apples until each piece is thoroughly coated in the glistening, sesame-studded toffee.
⏱️ 1 min - 8
Serve: Transfer the hot, toffee-coated apples to a serving tray. Serve immediately with a bowl of ice water. Guests should pick up an apple piece with chopsticks and quickly plunge it into the ice water to set the toffee before eating.
⏱️ 2 min