1-2 tart apples, unpeeled
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) cornstarch
1/4 tsp. (1 mL) baking soda
3/4 cup (185 mL) water or soda water
canola oil, for frying
powdered sugar, for dusting
Core and slice apples into wedges no more than 1/2″ thick on the skin end. In a medium bowl, whisk together the flour, cornstarch, baking soda and water – you should have a mixture with the consistency of heavy cream.
In a wide pot, heat an inch or two of canola oil over medium-high heat until hot but not smoking. Dip a few wedges of apple at a time into the batter, coating them completely, then gently slip into the oil. Cook 2-3 at a time for a minute or two, flipping with tongs as necessary, until golden. (Don’t crowd the pot, or it will cool the oil down. If they are cooking too quickly, turn the heat down – if it’s taking too long, the oil may need to be hotter.)
Remove with a slotted spoon and transfer to paper towels to drain. Once cool enough to handle, sprinkle lightly with powdered sugar. Serve warm.
Makes about 2 dozen.