Double Dipped Apple Doughnuts

Crispy Apple Doughnuts

makes about 24 rings

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For the Panko:

2 cups panko bread crumbs

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

For the Milky Batter:

1 cup flour

2 tablespoons cornstarch

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk (I used 2% milk)

1 large egg

4 Fuji or Granny Smith apples

oil for frying

In a medium bowl, whisk together panko crumbs, sugar, and cinnamon.  I like to use my fingers to crush the panko crumbs into a finer breadcrumb.  Set aside.

In a medium bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, baking powder, and salt.  In a small bowl, whisk together milk and egg.  Add the wet mixture to the dry mixture and whisk until no lumps remain.  Set aside to rest while you peel and slice the apples.

Peel the apples and slice into about 1/3-inch thick rings.  Use a small biscuit cutter to cut out the core.  You can also peel the apples and use a apple corer to core the apple before slicing it into rings.

Soak apple slices in milky batter mixture.  Set the panko mixture next to the milky batter.  Heat a heavy bottom sauce pan with 2-inches of oil to 350 degrees F, measuring heat with a candy/fry thermometer.

When oil has reached 350 degrees F, use  pair of tongs to remove a few rings from the milky batter, and coat in panko crumbs.  Once throughly coated in crumbs, use tongs to carefully place rings in hot oil.  Fry about 4 rings at once.  Fry until golden brown, flip over and fry until golden.  Remove from oil, place on a paper towel and fry the rest of the apple rings.  Bring the oil back up to 350 degrees before adding additional apple slices.

Keep the fried apples warm in a 200 degree oven while the others fry.  Sprinkle generously with powdered sugar and serve.