Apple Feasts with Caramel Cream Dip are the perfect warm cate
4 large courtesan/ crisp apples( Granny Smith, Pink Lady, or Honeycrisp)
mug whole milk
1 mug each- purpose flour
4 soupspoons granulated sugar, divided
1 ½ tablespoon cinnamon, divided
¼ mug vegetable oil painting for frying
Peel, core, and slice your apples into ½- inch – ¾- inch slices. Place them in a large coliseum and pour over the milk. Toss to cover. Set away.
In a pie plate or shallow dish for dredging, combine the flour, cornstarch, 1 teaspoon sugar, and 1 tablespoon cinnamon.
In a small coliseum, combine 3 soupspoons sugar with ½ tablespoon cinnamon. Stir, also set away.
Take about 6- 8 apple slices out of the milk, let them drop off any redundant milk, and place them into the flour admixture. Toss them gently to unevenly fleece on all sides. Place them on a large plate or charger, and repeat until all the apple slices are carpeted in the flour admixture.
Add ¼ mug of the vegetable oil painting to a medium- sized skillet that’s set to medium heat. Place a paper kerchief- lined rimmed baking distance, or large plate, coming to your stovetop. This is where you’ll place your apple slices once fried to drain redundant oil painting.
Shindig 6- 8 carpeted apple slices on each side for 1- 1 ½ twinkles per side, or until smoothly golden. Transfer fried apple slices onto the paper kerchief- lined baking distance.
Sprinkle with the cinnamon- sugar admixture, also transfer to a serving plate. reprise until all apple slices are fried and sprinkled with the cinnamon- sugar admixture.