I love cooking with apples, as you may have noticed. This is a recipe I worked on for my food writing class this week (we had to create and test a recipe and then write it up in various book and magazine formats).
These apple fritters will give you that perfect crunchy, tart and sweet taste in one bite, perfect for a festive brunch or a fruit-filled snack. You can also use pineapple or bananas instead of apples, if you prefer.
In a medium-sized bowl, whisk together 1 cup flour, 1 cup semi-dry champagne, 2 egg yolks, 1 tablespoon of sugar. Set aside batter.
Peel, core and slice crosswise 2 baking apples (Bramley, Granny Smith) into 1/8-inch-thick slices. Toss with 2 tbsp lemon juice and 1 tbsp sugar and set aside.
In another medium bowl, beat together 2 egg whites with a pinch of salt until stiff peaks form. Gently fold into batter mixture.
Heat canola or peanut oil in a high-sided skillet to 375 F.
Dip apple slices into the batter, looping the apple rings on your finger and gently turning to cover apples evenly. Fry, turning to crisp both sides, until golden brown.
When ready, lift out with a slotted spoon and let drain on a paper-towel-lined plate. Toss in confectioner’s sugar or cinnamon sugar, if desired, and serve immediately.
Makes about a dozen.
yummy!! that looks heavenly – you took the humble apple and transformed it into fritter royalty.