-
1
Core and peel the apples and cut each into 4 thick slices.
-
2
[See how to peel and core on streaming video.]
-
3
Put them in a shallow dish with the sugar and brandy, rum, or liqueur, and turn them so that they are well coated.
-
4
Leave for at least 1 hour, turning the slices over occasionally, so that they absorb the spirit.
-
5
For the batter, beat the yolks with the oil and salt, then stir in the flour and mix well.
-
6
Now beat in the water gradually and vigorously, squashing any lumps.
-
7
Leave for an hour, then fold in the stiffly beaten egg whites.
-
8
Heat at least 3/4 inch (2 cm) of oil in a large frying pan.
-
9
Dip the apple slices in the batter about 5 at a time making sure that they are well covered with batter.
-
10
Lift each one out carefully and lower into the hot oil.
-
11
The oil must be sizzling but not too hot or the fritters will brown before the apple is soft inside.
-
12
Fry in batches, and turn the slices over to brown both sides.
-
13
Lift out with a slotted spatula and drain on kitchen paper before serving.
-
14
Pass the superfine sugar for everyone to sprinkle on.
-
15
You may use beer or milk instead of water for the batter.
-
16
Pass powdered cinnamon and sugar around for people to sprinkle on.
