TEMPURA APPLE DONUTS

1. **MISE**: Core your apples and slice into 1” rings. Season with lemon and reserve.
2. **TEMPURA**: Into a mixing bowl, add 1 cup of flour, 4 tablespoons vodka, a pinch of salt, one metric handful of ice, a sprankle of sugar, and enough Golden State cider (around 1/2 a cup) to form a loose batter. Mix until combined and reserve.
3. **FRY**: Fill a pot with oil at least 2-3” deep (enough so that the apples aren’t frying against the bottom of the pan) and heat to 375°F. Coat the apples in flour and dust the excess off, then dip them into the batter and allow to drip for just a second. Carefully lower them into the oil. Flip when you see the edges start to turn a light caramel color. When they’re floating and the bubbles slow down, pull them out and rest on a rack. Immediately season with a pinch of salt and sugar.
4. **PLATE**: Serve with roasted persimmon and caramel apple butter. (Learn how to make those accompaniments in the last video!)