Mexican Chocolate-Dipped Churro Apple Rings

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 2 large Honeycrisp apples
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 3 cups vegetable oil for frying
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon for coating
• 4 oz semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions

1. 1Core the apples and slice into 1/2-inch-thick rings, then pat each ring thoroughly dry with paper towels so the batter adheres.
2. 2In a medium bowl whisk the flour, baking powder, cinnamon, and salt.
3. 3In another bowl beat the egg, milk, and vanilla, then pour into the dry ingredients and whisk until a smooth, slightly thick batter forms with no lumps.
4. 4Heat the oil in a deep heavy skillet or Dutch oven to 350°F, checking with a thermometer so the rings fry crisp without greasiness.
5. 5Dip each apple ring into the batter, letting excess drip off, then carefully lower into the hot oil.
6. 6Fry 2 to 3 rings at a time for 90 seconds per side until deep golden and puffed, turning once with tongs.
7. 7Transfer fried rings to a paper-towel-lined plate for 30 seconds, then immediately toss in the cinnamon-sugar mixture while still hot so the coating sticks.
8. 8Melt the chocolate chips with the coconut oil in short microwave bursts, stirring until glossy and smooth.
9. 9Dip one side of each warm churro apple ring into the melted chocolate or drizzle it over the tops.
10. 10Let the chocolate set for 2 to 3 minutes on a parchment-lined tray, then serve warm while the apple centers are still tender and the coating is crunchy.