Fried Apple Rings - apples

Method

• To prepare the apples: Peel the apples and slice into 1/4-inch-thick rings.
• Cut the core out of the center of each slice and place the apple slices in a bowl with the lemon juice and sugar.
• Gently toss the apples in the mixture until they are completely coated to prevent them from browning.
• Place the flour and salt in another bowl.
• Separate the egg, adding the yolk to the flour and placing the white in a separate bowl.
• Add the carbonated water to the flour, and mix until smooth.
• Add the extra egg white to the one in the bowl and whip with a whisk or electric mixer on medium speed for 2 minutes, or until they form soft peaks.
• (When the beaters are lifted out of the egg whites, the whites will form peaks and the tips of the peaks will flop over as soon as the beaters pull away from the whites.)
• Gently fold the egg whites into the batter until just combined.
• Place 2 inches of oil in a deep fryer or deep saucepan and warm over medium heat to about 300F.
• If you dont have a thermometer for the oil, drop a small spoonful of batter into the oil.
• The batter should take at least 1 minute to brown on the first side and at least 30 seconds on the second side.
• If it cooks faster than that, the oil is too hot, and if it takes longer than 3 minutes total time, then the oil is too cool.
• Dip the apple slices in the batter and carefully place them in the oil.
• Cook for 1 to 2 minutes, or until golden brown.
• Using a long-handled slotted spoon, turn them over and cook for 1 minute, or until golden brown.
• Remove the apple slices from the oil and place them on a paper towellined plate to drain.
• To prepare the topping: Combine the sugar and cinnamon and sprinkle over the apple rings while they are still warm.
• When separating eggs, always separate each individual egg white into a small bowl first and then place it in a larger bowl.
• That way if any egg yolk gets into the white you can throw it away and only have to waste one egg.
• Egg yolks contain fat and even the smallest bit of that fat will keep the egg whites from getting frothy.
• Always use a pot that is at least four inches deeper than the amount of oil you are using.
• This allows room for the food and for the oil to bubble up without going over the sides of the pan.
• If the oil does go over the sides of the pan, immediately turn off the flame and let the stove cool before cleaning.
• Although the chances are slim, if the oil overflows and starts on fire, do not use water to try to put it out.
• It will just make it worse.
• Sprinkling baking soda on a grease fire will put it out very quickly.
• Whipped egg whites become frothy because of the air that is forced into them.
• When the whipped egg whites are mixed with other ingredients, they must be handled gently or they will lose a lot of that air.
• Always fold in egg whites to add them: simply place them in the bowl with the other ingredients and, using a rubber spatula, scrape along one side of the bowl down to the bottom and come up the other side of the bowl, gently folding the other ingredients over the top of the egg whites and continuing the process until it is fairly well mixed.
• It is always better to have a few streaks of egg white left than to overmix and deflate the eggs.