Menu

Coconut Fried Apples

  • Details
  • Related Items

Coconut Fried Apples
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 large Granny Smith apples, cored and cut into rings
  • ¼ cup arrowroot powder
  • 2 large eggs, beaten
  • 1-1/2 cups unsweetened coconut shreds (look in the bulk section at your market)
  • about ¾ cup coconut oil
  • pinch cinnamon (optional)
Instructions
  1. Arrange three shallow bowls on your countertop, containing (in order from left to right) the arrowroot powder, beaten eggs, and coconut shreds.
  2. Cut the apples about ¼″ thick after removing the core.
  3. Dip each apple ring into the arrowroot to coat both sides, then tap lightly to knock off any excess back into the bowl.
  4. Next, dip into the egg (again, coating both sides).
  5. Finally, dip into the coconut shreds so that each side is fully coated with coconut. Stack them up on a plate or cutting board.
  6. Heat an 8" cast iron pan over medium heat and melt the coconut oil in the pan to 375 degrees (it’s ready if you toss a small pinch of coconut shreds in and they sizzle immediately, but still cool enough it doesn't start smoking).
  7. Add a few slices at a time to the pan and fry for about 2 minutes per side until golden brown and crispy on the outside.
  8. Transfer each batch to a plate covered with paper towel to drain. Continue until all of the apple rings are fried.
  9. Serve while the apples are still warm and crispy. Sprinkle just a pinch of cinnamon over everything right before eating.

This recipe was originally part of the Braised Pork Chops recipe, but is worthy of separating it all by itself.  Try them as a snack, a tasty dessert, or as a side along any of the pork recipes we’ve got on here.

Gather Up:

  • 2 large Granny Smith apples, cored and cut into rings
  • 1/4 cup arrowroot powder
  • 2 large eggs, beaten
  • 1-1/2 cups unsweetened coconut shreds (look in the bulk section at your market)
  • about 3/4 cup coconut oil
  • pinch cinnamon (optional)
Arrange three shallow bowls on your countertop, containing (in order from left to right) the arrowroot powder, beaten eggs, and coconut shreds.  The apples are cut about 1/4″ thick after having the core removed.

Dip each apple ring into the arrowroot to coat both sides, then tap lightly to knock off any excess back into the bowl.  Next, dip into the egg (again, coating both sides).  Finally, dip into the coconut shreds so that each side is fully coated with coconut.  Stack them up on a plate or cutting board.

Grab a not-so-big pan – the goal here is to have a smaller bottom but higher sides so that you don’t need as much oil to get a depth that will fry the apples (an 8″ cast iron would be ideal).  Heat it over medium heat and melt the coconut oil in the pan to 375 degrees (it’s ready if you toss a small pinch of coconut shreds in and they sizzle immediately, but still cool enough it doesn’t start smoking).

Add a few slices at a time to the pan and fry for about 2 minutes per side until golden brown and crispy on the outside.  Transfer each batch to a plate covered with paper towel to drain.  Continue until all of the apple rings are fried.

Serve while the apples are still warm and crispy.  Sprinkle just a pinch of cinnamon over everything right before eating.