Menu

Coconut Fried Apples

  • Coconut Fried Apples_01
  • Coconut Fried Apples_02
  • Coconut Fried Apples_03
  • Coconut Fried Apples_04
  • Coconut Fried Apples_05
  • Details
  • Related Items

This recipe was originally part of the Braised Pork Chops recipe, but is worthy of separating it all by itself.  Try them as a snack, a tasty dessert, or as a side along any of the pork recipes we’ve got on here.

Gather Up:

  • 2 large Granny Smith apples, cored and cut into rings
  • 1/4 cup arrowroot powder
  • 2 large eggs, beaten
  • 1-1/2 cups unsweetened coconut shreds (look in the bulk section at your market)
  • about 3/4 cup coconut oil
  • pinch cinnamon (optional)
Arrange three shallow bowls on your countertop, containing (in order from left to right) the arrowroot powder, beaten eggs, and coconut shreds.  The apples are cut about 1/4″ thick after having the core removed.

Dip each apple ring into the arrowroot to coat both sides, then tap lightly to knock off any excess back into the bowl.  Next, dip into the egg (again, coating both sides).  Finally, dip into the coconut shreds so that each side is fully coated with coconut.  Stack them up on a plate or cutting board.

Grab a not-so-big pan – the goal here is to have a smaller bottom but higher sides so that you don’t need as much oil to get a depth that will fry the apples (an 8″ cast iron would be ideal).  Heat it over medium heat and melt the coconut oil in the pan to 375 degrees (it’s ready if you toss a small pinch of coconut shreds in and they sizzle immediately, but still cool enough it doesn’t start smoking).

Add a few slices at a time to the pan and fry for about 2 minutes per side until golden brown and crispy on the outside.  Transfer each batch to a plate covered with paper towel to drain.  Continue until all of the apple rings are fried.

Serve while the apples are still warm and crispy.  Sprinkle just a pinch of cinnamon over everything right before eating.

Coconut Fried Apples
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 large Granny Smith apples, cored and cut into rings
  • ¼ cup arrowroot powder
  • 2 large eggs, beaten
  • 1-1/2 cups unsweetened coconut shreds (look in the bulk section at your market)
  • about ¾ cup coconut oil
  • pinch cinnamon (optional)
Instructions
  1. Arrange three shallow bowls on your countertop, containing (in order from left to right) the arrowroot powder, beaten eggs, and coconut shreds.
  2. Cut the apples about ¼″ thick after removing the core.
  3. Dip each apple ring into the arrowroot to coat both sides, then tap lightly to knock off any excess back into the bowl.
  4. Next, dip into the egg (again, coating both sides).
  5. Finally, dip into the coconut shreds so that each side is fully coated with coconut. Stack them up on a plate or cutting board.
  6. Heat an 8" cast iron pan over medium heat and melt the coconut oil in the pan to 375 degrees (it’s ready if you toss a small pinch of coconut shreds in and they sizzle immediately, but still cool enough it doesn't start smoking).
  7. Add a few slices at a time to the pan and fry for about 2 minutes per side until golden brown and crispy on the outside.
  8. Transfer each batch to a plate covered with paper towel to drain. Continue until all of the apple rings are fried.
  9. Serve while the apples are still warm and crispy. Sprinkle just a pinch of cinnamon over everything right before eating.

 

Grilled Turnips & Asparagus

In our first CSA basket of the season, we had a nice bunch of turnips (among other things).  We creamed the greens with some coconut milk and cider vinegar, but I wasn’t sure what exactly …

Thai-inspired Beef and Melon Salad

This dish takes inspiration from traditional Thai green papaya salads, only switching up the ingredients a bit and adding in some grilled and thin-sliced steak for protein.  By combining the pungent saltiness of fish sauce …

DSCN1850_resize

Pesto-Roasted Summer Squash

Pesto-Roasted Summer Squash   Print Prep time 15 mins Cook time 40 mins Total time 55 mins   Author: Purely Primal Recipe type: Side Dishes Serves: 4 Ingredients 3~4 small to medium assorted summer squash, …

Lemon Garlic and Ginger Shrimp

Recipes posted a year ago: Tarragon Chicken  Ginger and Nutmeg Sweet Potatoes The other night, I had elk steaks thawed out to go on the grill, and Karen had picked up a pound of pre-cooked …

Garlic Paprika Roast_06

Garlic Paprika Sirloin Tip Roast

Recipes from the past: Garlic Fiddleheads Homemade Greek Yogurt Lemon Pepper Pork Chops One of the things I love to do on a Sunday is put a roast on the grill with the remote thermometer …