Best Southern Fried Apples
I grew up eating fried apples with sausage, eggs and biscuits. The perfect pairing!
Ingredients
- 2 large granny smith apples
- 4 tablespoons real butter chopped
- Juice of ½ lemon
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
- Peel, core and cut apples into even slices.
- Melt butter in skillet over medium heat.
- Add apples and drizzle them with lemon juice.
- Let apples simmer until most of butter is absorbed and apples are tender. (do not overcook. Apples should be firm to the touch, yet tender with a little give to the bite.)
- Stir together sugars and sprinkle them over apples.
- Toss to combine.
- Lower heat if needed.
- Let apples cook until sugars are completely dissolved and syrupy.
- Remove from heat and sprinkle apples with cinnamon.
- Toss to distribute cinnamon.
- Plate apples and serve piping hot!
Notes
QUICK TIPS TO MAKING THE BEST SOUTHERN FRIED APPLES:
1. Use granny smith apples. They have that perfect firm yet tender texture when cooked and the tartness goes great with the sweetness of the syrup
2. Peel the apples.
3. Do not overcook. You want firm to the touch, yet tender to the bite with just a tiny bit of resistance. Mushy fried apples are gross and if you do accidentally overcook them never admit defeat! Turn them into country fried applesauce and pretend that you totally meant to do that.
4. Use real, sweet cream butter. No spreads, olive oils, etc. Many folks down south swear by using lard. I prefer the taste of butter but hey, whatever floats your boat.
1. Use granny smith apples. They have that perfect firm yet tender texture when cooked and the tartness goes great with the sweetness of the syrup
2. Peel the apples.
3. Do not overcook. You want firm to the touch, yet tender to the bite with just a tiny bit of resistance. Mushy fried apples are gross and if you do accidentally overcook them never admit defeat! Turn them into country fried applesauce and pretend that you totally meant to do that.
4. Use real, sweet cream butter. No spreads, olive oils, etc. Many folks down south swear by using lard. I prefer the taste of butter but hey, whatever floats your boat.