Description
Samoa Apple Slices are a delightful treat inspired by the flavors of the famous Samoa cookie. Tart Granny Smith apple rounds are dipped in a light, sweet batter then fried to golden perfection. Each slice is generously drizzled with luscious caramel sauce, sprinkled with toasted shredded coconut, and finished with a drizzle of rich chocolate syrup and an optional hint of sea salt for a perfect balance of sweet and salty. This easy-to-make snack or dessert brings the tropical taste of the islands straight to your kitchen.
Ingredients
Scale
Apples
- 6 Granny Smith apples, cored and sliced into 1/4-inch thick rounds
Batter
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Frying & Toppings
- Vegetable oil, for frying (about 1 inch deep in skillet)
- 1/2 cup caramel sauce, store-bought or homemade
- 1/2 cup shredded coconut, toasted
- 1/4 cup chocolate syrup, store-bought or homemade
- Coarse sea salt, for sprinkling (optional)
Instructions
- Prepare Apples: Core and slice the Granny Smith apples into 1/4-inch thick rounds to ensure even cooking and perfect bite-sized pieces.
- Make Batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In another small bowl, combine the milk, egg, and vanilla extract, mixing well.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and whisk gently until just combined to avoid overmixing. Adjust the batter consistency by adding a little more milk or flour if necessary; it should be smooth but thick enough to coat the apple slices.
- Heat Oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature.
- Fry Apples: Dip each apple slice into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches for 2-3 minutes on each side or until the slices turn golden brown and become tender but not mushy.
- Drain Excess Oil: Using a slotted spoon, transfer the fried apple slices to a wire rack lined with paper towels. This helps drain the excess oil and keeps the slices crisp.
- Assemble Toppings: While the apple slices are still warm, drizzle each one generously with caramel sauce. Immediately sprinkle the toasted shredded coconut over the caramel, pressing lightly so it adheres well.
- Drizzle Chocolate: Finish each slice by drizzling chocolate syrup evenly on top for added richness and flavor contrast.
- Optional Sea Salt: For a sweet and salty contrast, sprinkle a pinch of coarse sea salt over the prepared apple slices.
- Serve: Serve the Samoa Apple Slices immediately while warm to enjoy the best texture and taste.
Notes
- Ensure the oil temperature stays steady at 350°F (175°C) to avoid greasy or undercooked slices.
- Use Granny Smith apples for their tart flavor which balances well with the sweet caramel and chocolate.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Caramel sauce and chocolate syrup can be homemade or store-bought for convenience.
- These apple slices are best enjoyed fresh and warm but can be kept warm in a low oven for short periods.
