You'll want to get close to the quills of this porcupine; it's a delicious dessert created by renowned chef and restaurateur Michel Richard. The quills, made from kataifi (shredded phyllo dough), surround a piece of apple and are served with a sprinkling of confectioners' sugar and vanilla ice cream.
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- 4 cups peanut oil, for frying
- 4 large eggs
- 1 cup all-purpose flour
- 1/4 pound kataifi, cut into 1-inch lengths and broken apart (about 4 cups)
- 3 apples, pared, cored, and cut into eighths
- Confectioners' sugar, for serving
- Vanilla ice cream, for serving
- Heat oven to 350 degrees. Heat oil in a medium saucepan to 350 degrees. In a small bowl, lightly beat eggs. Place flour in a second small bowl. Place kataifi in a large bowl. Dredge apples in flour. Using a slotted spoon, transfer apples to egg to coat. Remove, and toss apples in kataifi to coat.
- Place a piece of apple on an 8-inch wooden skewer. Immerse carefully in the hot oil, avoiding the bottom of the saucepan. Fry just until set and golden, about one minute. Remove from skewer, and transfer to a parchment-lined baking sheet. Repeat with remaining apples. Transfer baking sheet to oven, and bake apples until tender when pierced with the tip of a knife, about 20 minutes. Sprinkle with confectioners' sugar. Serve warm with ice cream.
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