I made some fried apples recently. I have always sliced Red Delicious apples, put cinnamon and sugar on them, let them sit for a while and then fried them. I was curious if anyone here had any strong opinions on what was the best type apple for frying?
|Drill Here, Drill Now|
A tart apple would be good to offset the cinnamon and sugar. I would go with granny smith or fuji. Red delicious would be one of my last choices since it's a sweet apple.
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I agree with this. I'd go with the Granny Smith.
"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
Seems like this would be useful here. Close enough for some insight given its discussion on textures following cooking.
Best Apples for Pie
I like Mcintosh. That's the type that cracker barrel uses.
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Another fan of Granny Smith.
Niech Zyje P-220
tumbles into the sea
I've been watching the great chef series on Amazon Prime and they often single out granny smith apples when they're cooking up their entree, appetizer, or desert.
|Victim of Life's|
My favorite all purpose apple is one that is seldom seen in grocery stores. Winesap, particularly Staymen Winesap are great for most anything. Mildly tart and firm fleshed, excellent keeper and wonderful flavor.
eat bake or fry, can cook or stew
not a thing this apple can't do
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