The title of this recipe might have you thinking we will be breaking out the deep-fat fryer or at least using some serious amounts of oil. But we’re not. In fact, these “fried apples” aren’t fried at all. They are sautéed and steamed and simmered but they are not fried.
My mom would make these apples as a topping for pork chops. We all thought this was one of the fanciest things she made. Pork chops or roast are excellent partners for this side dish but they would also be delicious with turkey. In fact, I would highly recommend serving these next to my Thanksgiving Meatballs!
Choose the Right Apples
In the picture above, are my favorite apples to use in this recipe: Jonathans. If you can’t find Jonathans, McIntosh and Gala are good choices too. Unlike a firmer variety, these will become very tender. If you prefer a more firm texture, try a Granny Smith or Honey Crisp.
Leftover Fried Apples
This recipe makes about 6 servings. If you want to double the recipe, I would recommend dividing the apples and ingredients between two pans.
Do not fear the leftovers. They are wonderful over oatmeal or pancakes the next morning. Place a layer in a grilled cheese sandwich. Warm them up and serve over ice cream with a little caramel sauce.
If you’ll excuse me … that Butter Pecan ice cream in the freezer is calling me!
- 2 tablespoons butter
- 6 medium apples see note below
- 1 teaspoon lemon zest
- 1/4 teaspoon Salt
- 1/4 cup granulated sugar
- Wash apples and cut into quarters. Remove core and slice thinly (approximately 1/4" slices).
- Melt butter in a large skillet or saucepan. Add apples slices and lemon zest. Gently fold apples into butter/zest.
- Cover skillet and steam apples for 15 minute over low heat.
- Remove lid and sprinkle apples with salt and sugar. Fold apples into sugar/salt.
- Use lid to partially cover the skillet, allowing steam to escape. Continue to simmer apples over low heat for 25-30 minutes, gently stirring once or twice. Do not stir too often or apples will fall apart.
- Remove from heat and serve.
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