Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- For frying
- - 2 apples
- - Peanut oil
- - Mixed herbs
- - flowers
- For the batter
- - 100 g of chickpea flour
- - Cumin seeds
- - salt
- For the sauce
- - 2 apples
- - ¼ stick of cinnamon bark
- - 1 lemon
- - chili pepper
- - 2 bay leaves
- - turmeric
INSTRUCTIONS
- Prepare the sauce. Peel the apples, cut them into 4 pieces and then into thin slices. Sprinkle immediately with lemon juice to prevent it from turning black, then put them in a thick-bottomed saucepan. Mix them with 2-3 pieces of lemon peel, cinnamon, whole chili, a pinch of turmeric and bay leaf. Cover them with a lid and cook over medium heat for 10 minutes, without adding water, stirring frequently with a wooden spoon. Remove from the heat and cook the sauce for a few hours in the fridge.
- Gather in a bowl the chickpea flour, a pinch of salt and one or two of cumin seeds. Gradually add 150g of cold water working with a whip until you get a smooth batter. Cover it and let it rest for at least an hour.
- Remove the peel, cinnamon, red pepper, and bay leaf from the sauce and chop the apples with a sharp knife so as to get a consistency similar to that of a fruit puree.
- Peel the apples and cut for frying to get regular wedges and seedless. Dip the slices in the chickpea batter and immediately fry them in hot oil for a few minutes. Drain thoroughly on paper towels and serve hot in a platter. Serve the fried apples with spicy sauce.
