Honey Apples

One of the favourite Chinese desserts both inside China and outside, Honey Apples is apple rings dipped in syrup then in batter and finally deep-fried.


6 - 8 servings
5 Cooking apples, peeled, cored and cut into 4 rings

for the syrup

125 g (4 oz) 2/3 cup Soft brown sugar
4 Tbs Clear honey
250 ml (8 fl oz) 1 cup Water
Juice of 2 lemons

for the batter

125 g (4 oz) 1 cup Flour
1/4 tsp Salt
2 tsp Sugar
3 Egg yolks
175 ml (6 fl oz) 3/4 cup Water
3 Egg whites, stiffly beaten
Sufficient vegetable oil for deep-frying


75 g (3 oz) 3/4 cup Icing (confectioners') sugar
1 Lemon, sliced


1. To make the syrup, put the sugar, honey and water into a large saucepan. Bring to the boil, then boil for 5 minutes. Remove from the heat and stir in the lemon juice. Drop the apple rings into the syrup and, using a wooden spoon, carefully stir the apples to coat the rings thoroughly with the syrup. Set aside for 1 hour.

2. Meanwhile, make the batter. Sift the flour and salt into a bowl and stir in the sugar. Beat in the egg yolks and water until the mixture forms a smooth batter. Quickly fold in the egg whites. Using a slotted spoon, transfer the apple rings to the batter, and stir to coat them completely. Discard the syrup. Set the apples aside.

3. Fill a large saucepan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Carefully lower the apple rings into the oil, a few at a time, and fry for 2 to 3 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.

4. Put the icing (confectioners') sugar on a large plate. Dip the apples in the sugar and arrange them on a warmed serving dish. Decorate with the lemon slices and serve at once.

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