Dessert of apples fried in batter

Ingredients:

• 3 Granny Smith apples
• 1 bottle (0.33 l) of alcoholic cider
• 1.5 cups premium flour
• 1.5 tsp ground cinnamon
• 2 tablespoons of sugar
• 24 mini marshmallows
• 0.5 cups of ready-made caramel sauce
• 0.5 tsp coarse salt
• Vegetable oil, for deep-frying
• Whipped cream, for serving
• Special equipment: deep-fry thermometer, watermelon spoon, cookie cutters with diameters of 4 cm, 5 cm and 6 cm.

Preparation:

1. Fill a large, heavy-bottomed saucepan halfway with oil, attach a deep-fry thermometer to the side, and heat to 350°F (175°C). Line a baking sheet with paper towels and set aside.
2. In a large bowl, whisk together the cider, flour, and 1 teaspoon of cinnamon until you have a smooth, lump-free batter. In a small bowl, combine the sugar with the remaining 1/2 teaspoon of cinnamon.
3. Cut the apples in half crosswise (not through the stem). Remove the core and seeds with a watermelon scoop, being careful not to cut all the way through the apple. Use cookie cutters measuring 4 cm, 5 cm, and 6 cm in diameter. Make three concentric circles on each apple half, starting with the smallest cutter around the core, and then moving on to a larger cutter each time.
   
   *If you don't have cookie cutters, you can use a small, sharp paring knife.
4. Press each ring into the apple, but do not cut through the skin (you should have 3 rings). This will prevent the apple from falling apart (see Note). Turn the apple over and make perpendicular cuts 1 cm apart, leaving the top intact (imagine a coin resting on the top). This time, the apple should also remain together. Repeat with the remaining apples.
5. Using your fingers, gently push apart the outer layers of the apple, keeping the skin intact. This will allow the batter to soak into the slits and help the apple open up.
6. Sprinkle each apple half with 1 teaspoon of the cinnamon-sugar mixture and let sit for 5 minutes. Place 4 marshmallows in the centers. Add 2 apples at a time to the batter. Turn them with a slotted spoon to coat them evenly. Using a slotted spoon, lower each apple, cut side down, into the hot oil and fry until golden brown and crisp on the bottom, about 3 minutes.
7. Flip the apples and continue frying until soft, golden brown, and crispy on top, another 2-3 minutes. Transfer them with a slotted spoon to the prepared baking sheet to drain off any excess oil. Repeat with the remaining apples. Remember to heat the oil to 175°C (350°F) before each batch.
8. Meanwhile, in a small bowl, whisk together the caramel sauce and salt until smooth. Top each apple with whipped cream and drizzle with caramel sauce. Serve with the remaining dipping sauce.