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Apple fritters
Serves 4 Desserts and puddings
Ingredients
- 3 large Russet apples, peeled, cored and cut into rounds
- juice of ½ lemon
- 1 litre sunflower oil
- icing sugar, for dusting
For the batter
- 2 eggs, separated
- grated zest of ½ unwaxed lemon
- 100g plain flour, sifted
- 5tbsp milk
- 1tsp baking powder
Method
Lay the apples in a large, nonmetallic dish and sprinkle with the lemon juice to prevent them from browning.
To make the batter, beat together the egg yolks, lemon zest and a pinch of salt in a mixing bowl until pale and fluffy. Use a metal spoon to gradually fold in the flour, alternating with the milk, then stir in the baking powder. In a separate bowl, whisk the egg whites till soft peaks form. Gently fold them into the batter mixture.
Preheat the oven to 100°C/200°F/Gas ½. Heat the oil in a large, deep saucepan until a small cube of bread dropped into the oil sizzles instantly. Dip the apple slices into the batter then, working in batches, drop them into the hot oil and fry for 3-4 minutes until puffy and golden brown, turning them over once.
Lift the fritters from the pan using a slotted spoon and drain on kitchen paper. Keep them warm in the oven and continue until all the apples are cooked. Serve dusted with icing sugar.
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