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Chowhounds from outside the American South are surprised and intrigued by the dish of fried apples. vafarmwife likes to fry them and serve them on biscuits. "I usually use the early harvest apples and fry them in my cast iron skillet with butter, brown sugar, cinnamon, and nutmeg. Good eatin'," she says. LauraGrace likes them over grits with a little cream. It's "dessert you can justifiably eat for breakfast," she says. "To me 'fried apples' is a side dish I could find at Cracker Barrel or a barbecue joint," says bluemoon4515. "Although I've never been served them as part of a home-cooked meal here, I can't remember even seeing them on a menu anywhere else."
ChrisOC even found some canned fried apples at an outlet store. But the first ingredient was high-fructose corn syrup, unfortunately. All the more reason to fry your own!
Discuss: Fried apples?
Growing up I always requested fried apples as part of my birthday meal--along with fried chicken, fried pototoes and my mom's famous hot fudge cake. Yow; quite a menu!
I'm going to have to make some this weekend, but maybe leave off all the other fried offerings... But biscuits? Heck yeah!
My grandmother, who was from southern Ohio, used to fry me apples for an after school snack. She used butter and then sprinkled the cinnamon sugar on afterwards. She also used to make me sugar sandwiches made with bread, butter and white sugar. I still make the fried apples for myself, but not often enough. Didn't know you could freeze them. Nice on their own and also as Rich102 said, with pork....+READ
My grandmother, who was from southern Ohio, used to fry me apples for an after school snack. She used butter and then sprinkled the cinnamon sugar on afterwards. She also used to make me sugar sandwiches made with bread, butter and white sugar. I still make the fried apples for myself, but not often enough. Didn't know you could freeze them. Nice on their own and also as Rich102 said, with pork. If you do a pan fried chop just add the apples in at the same time.-COLLAPSE
My mother, who had spent some time in Kentucky, made fried apples every fall when a particular one of our trees was in season. It was a seedling of unknown ancestry which resembled a Jonathan, and the apples fried up soft, but without falling apart into a mush. She fried 1/4-inch thick slices in butter, and sprinkled some cinnamon sugar on them as they were getting done.
I do mine the same way...+READ
My mother, who had spent some time in Kentucky, made fried apples every fall when a particular one of our trees was in season. It was a seedling of unknown ancestry which resembled a Jonathan, and the apples fried up soft, but without falling apart into a mush. She fried 1/4-inch thick slices in butter, and sprinkled some cinnamon sugar on them as they were getting done.
I do mine the same way (except I usually include some ground cloves with the cinnamon when mixing the sugar). Sugar to taste; it doesn't take a lot with most apples. I'm not too fussy about what kind of apples I use-- if they get a little mushy, that's okay. They keep well in the refrigerator and freeze well, too. They go nicely with pork. It's a good dish to do if you have a bunch of apples you need to use up.-COLLAPSE