Crispy Apple Rings

📝 Ingredients

• 2 firm apples (about 170 g each)
• 30 g plain flour
• 50 ml semi-skimmed milk
• 1 egg
• 35 g rolled oats
• 15 g caster sugar
• 2 tsp ground cinnamon (1 ½ for the coating, ½ for the sauce)
• 1 tsp rapeseed oil
• 100 g Greek yoghurt 2%
• 1 tsp honey

🍴 Utensils

• Air fryer (or oven)
• Apple corer or small knife
• Blender
• 2 shallow bowls
• Whisk
• Pastry brush

📖 Steps

1. Wash the apples without peeling them. Remove the core with an apple corer (or by cutting a circle around the pips with the tip of a small knife), then cut each apple into 5 rings 1 cm thick. Pat them dry with kitchen paper: the batter sticks better to dry apple.
2. In a shallow bowl, whisk the egg and milk, then sprinkle in the flour, whisking until you have a smooth, lump-free batter thick enough to coat the back of a spoon, like a fritter batter.
3. Blitz the oats for 10 to 15 seconds to get coarse crumbs (not flour). Tip them into the second shallow bowl and mix with the sugar and 1 ½ tsp cinnamon.
4. Preheat the air fryer for 3 minutes at 180 °C. Dip a ring in the batter, let it drip for a few seconds over the bowl, then place it in the coating, pressing lightly on each side to cover it well. Repeat with all the rings.
5. Brush the bottom of the basket with a little oil and lay the rings in a single layer, not touching (in two batches if needed). Brush the tops with the rest of the oil so they turn golden.
6. Cook for 5 minutes at 180 °C, carefully turn the rings, then cook for another 4 to 5 minutes, until the coating is golden and crisp and the apple is tender when pierced with the tip of a knife. In the oven: 15 minutes at 200 °C on baking paper, turning halfway through.
7. While they cook, make the sauce: in a bowl, mix the Greek yoghurt, honey and the remaining ½ tsp cinnamon until the honey has fully dissolved and the sauce is smooth.
8. Leave the rings to rest for 2 minutes on a plate, not stacked, so they stay crisp, then serve warm with the yoghurt sauce for dipping.