Best Fried Apples Recipes

MOM'S FRIED APPLES

Steps:

• Melt butter in a large cast-iron or other ovenproof skillet. Add apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently. , Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10 minutes longer. If desired, serve with ice cream.

SOUTHERN FRIED APPLES

Steps:

• Melt butter in a large skillet over medium heat; stir sugar and cinnamon into the hot butter. Add apples and cook until apples begin to break down, 5 to 8 minutes.

CRACKER BARREL FRIED APPLES

Steps:

• In a medium skillet, combine the 2 cups apple juice and sliced apples.
• Simmer gently until apples are fork tender but not mushy, turning apples frequently.
• Remove apples from juice using a slotted spoon and place in an oven safe dish.
• In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.
• Blend a few seconds until smooth.
• Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.
• Pour thickened mixture over apples and serve.
• Please note the cooking time is an approximate.

ALMANZO'S FRIED APPLES N ONIONS

Steps:

• Melt butter in a skillet over medium-high heat; cook and stir apples, onion, brown sugar, and cinnamon in the melted butter until onions are translucent and sauce is slightly reduced, 15 to 20 minutes. Cool before serving.

FRIED APPLES AND ONIONS

Steps:

• In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

FRIED ONIONS AND APPLES

Steps:

• In a large cast-iron or other heavy skillet, saute onions in butter until tender. Place apples on top of onions. Combine remaining ingredients; sprinkle over apples. , Cover and simmer for 10 minutes. Uncover and simmer until apples are tender, 5 minutes longer. Serve with a slotted spoon.

OVEN-FRIED APPLES

Steps:

• Peel apples and cut in 1/4-in. to 1/2-in. slices. In a small bowl, combine the sugars, cinnamon and nutmeg. , In a greased 13-in. x 9-in. baking dish, alternate layers of apples and sugar mixture. Dot with butter. Cover and bake at 350° for 55 minutes.

FRIED APPLES

Steps:

• Core the unpeeled apples, then cut into circles or slices. Cook in the butter, turning often, until soft. If you have a sweet tooth or if the apples are bland in flavor, stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup.

BARB'S FRIED APPLES -DIABETIC-LOW FAT

Steps:

• Melt butter in skillet, add the sliced apples; I add a little water, cover and cook for about 10 minutes.
• Add brown sugar splenda, cinnamon, nutmeg if using, stir & cover, cook about 5 minutes.

STOVE-TOP FRIED APPLES

Steps:

• Place all ingredients in covered pan and cook on medium-high heat for about 10 minutes, or until tender and juices are gone.
• Enjoy!

FRIED APPLES'N'ONIONS (LITTLE HOUSE)

Steps:

• Fry bacon or salt pork slices in a skillet until brown and crisp. Set them aside on a warm serving platter.
• While the meat is frying, peel the onions and slice them as thinly as possible.
• Core the apples and cut them crosswise in circles about 1/4 inches thick. Apple skins help the slices keep their shape and add color to the dish, so don't peel unless the skins are tough or scarred.
• Drain all but 1 tablespoon of fat from the skillet, then add the onion slices. Cook them over medium high heat for about 3 minutes.
• Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover the skillet, and cook until tender, a few minutes more. Stir only to prevent scorching.
• Remove to the warm plate with the bacon or salt pork slices and serve.

ROAST TURKEY WITH APPLES, ONIONS, FRIED SAGE LEAVES, AND APPLE CIDER GRAVY

Steps:

• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Season with salt and pepper inside and out. Fold neck skin under body and secure with a small skewer. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
• Put turkey on a rack set in a large flameproof roasting pan. Roast turkey in middle of oven 30 minutes.
• While turkey is roasting, blanch onions in boiling water 1 minute and rinse under cold water. Peel onions, then toss with 1 tablespoon melted butter and salt and pepper to taste. Toss apples with 1 tablespoon melted butter and salt and pepper to taste in another bowl.
• Reduce temperature to 350°F. Brush remaining 1/4 cup melted butter over turkey and roast 30 minutes more.
• Baste turkey and scatter onions around it, then roast 30 minutes more.
• Baste turkey and add apples to roasting pan. Roast another 1 to 1 1/2 hours, or until a thermometer inserted into fleshy part of a thigh registers 180°F.
• Transfer turkey, onions, and apples to a heated platter, leaving juices in pan. Remove skewers and discard string. Let turkey stand at least 30 minutes, up to 45.
• Make gravy while turkey stands:
• Skim fat from pan juices and reserve 1/4 cup fat. Pour pan juices into a 2-quart glass measure and add enough turkey giblet stock to make 4 1/2 cups total. Set pan to straddle 2 burners. Add 1 cup stock mixture and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining 3 1/2 cups stock mixture, cider, and vinegar and bring to a simmer. Transfer to glass measure.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
• Stir in any additional turkey juices from platter and season gravy with salt and pepper. Pour gravy through a fine sieve into a gravy boat.

SOUTHERN FRIED APPLES

Steps:

• 1. In a large skillet, melt bacon dripping or butter. Pour cut up bits of apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender a juicy. Sprinkle with cinnamon and nutmeg.

FRIED APPLES

Steps:

• 1. Melt butter in pan, add apple slices, sugar and cinnamon and water.
• 2. toss gently over medium heat until sugar has melted and apples are soft, about 10 minutes.

PAN FRIED PORK CHOPS WITH GLAZED APPLES, CIDER AND CREAM SAUCE

Steps:

• Heat the oil in a large non stick frying pan and cook and apples for 3-4 minutes on each side until golden brown but still firm. Transfer to a plate and set aside.
• Season the chops with salt and pepper and add to the pan. Cook for 5 minutes until golden brown, turning once. Add the sage and cider and simmer for 15 minutes until the chops are cooked through. Use a slotted spoon to transfer the pork to a large plate. Cover with foil and leave to rest for a few minutes.
• Stir the redcurrant jelly into the pan and simmer for 2-3 minutes, stirring until the jelly dissolves. Stir in the creme fraiche and apples, heat through gently and season to taste.
• Pour any juices from the pork into the pan, then divide the chops between 4 plates, spoon overthe apples and sauce and serve with some green vegetables.

PAN-FRIED APPLES

Steps:

• In 10 inch skillet, melt butter over medium heat.
• Stir in sugar, cornstarch, cinnamon, cloves and allspice.
• Blend in water.
• Arrange apples over sauce.
• Cover and cook over medium heat, spooning sauce over apples until apples are tender and sauce is thick.
• Serve in 4 pudding bowls, passing pouring cream or custard separately.

GERMAN FRIED APPLES

Steps:

• Heat the butter in a skillet over medium heat until the foam subsides. Cook and stir the onion until translucent, about 5 minutes. Add the apples, and cook and stir until the onion and apples are starting to brown and the apples are soft, about 10 more minutes. Sprinkle on salt to taste.

FRIED APPLES WITH BOURBON CARAMEL SAUCE

Steps:

• Heat the butter over high in a 12 inch skillet until frothy. Add the apples. Cover and cook, stirring occasionally, until soft, about 3 minutes. Stir in water, brown sugar, and cinnamon. Cook covered, stirring occasionally, for about 5 minutes. Syrup will become thick, apples soft, and pan almost dry. Add the cream and cook, uncovered, until juice is syrupy, 1-2 minutes. Turn off heat and stir in bourbon. Let stand another minute to allow alcohol to evaporate.