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The Hirshon Shandong Candied Apple Fritters – 拔丝苹果

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 3 Granny Smith apples
  • 2 egg whites
  • 2 tablespoon flour
  • ¾ teaspoon Chinese five spice powder
  • 2 tablespoon cornstarch
  • peanut or corn oil for deep frying
  • ½ cup sugar
  • ¼ cup orange blossom or wildflower honey
  • ⅓ cup water
  • 1 tablespoon peanut or corn oil
  • White and black Sesame seeds


  1. Peel the apples, core and cut into wedges about ½ inch thick. Whip egg whites until frothy. Add flour, five spice powder and cornstarch and beat into a smooth batter.
  2. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter.
  3. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer.
  4. Pour over apple wedges, sprinkle with sesame seeds and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes.
  5. Each person picks up an apple wedge with a fork or small tongs (which forms silk-like threads as you pick it up) and dips it into the ice water to crystallize the sugar and harden the top.
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