Crunchy Toffee Apples

Crunchy Toffee Apples
from Oriental Dinner Party Cookbook by the Australian Women’s Weekly


4 Granny Smith Apples, peeled
Vegetable Oil for Deep frying
1 Egg, beaten
60ml Milk

2 Cups Self-Raising Flour
1 Tbsp Vegetable Oil
2 Cups Water

1 Tbsp Vegetable Oil
1 Cup Water
2 Cups Granulated Sugar
1 Tbsp Sesame Seeds


1 Cut apples into eight pieces and remove the cores.

2 Batter: Sift the flour into a bowl, make a well in the centre, add the oil and water and stir until smooth. Drop the apple into the batter, drain off excess batter and deep fry the apple in hot oil until golden brown. Drain apple pieces on paper towel.

3 Toffee: Heat the oil in a pan, add the water and sugar. Stir without boiling until the sugar is dissolved. Increase the heat to high and boil for 5-10 minutes without stirring, until the toffee turns a light golden colour. Remove the pot from the heat and add the sesame seeds. Dip one piece of apple into the toffee at a time. Remove immediately with oiled tongs and put into a bowl of iced water – this helps to set the toffee. Repeat with the remaining pieces of apple.

4 The apples can be battered and fried several hours in advance and coated with toffee at the table, served with vanilla ice cream.