These warm, crispy apple fritters are just delightful. And a great ‘tapas dinner party’ dessert option too.
Thinly sliced granny smith apples, lightly coated in a souffle type beer batter then deep fried until crispy and golden brown. Lightly dusted in cinnamon sugar and served with mascarpone is comfort food at its best.
I also suggest soaking you apples in calvados (apple spirit) for a few hours. This really lends an elegant flair to this familiar comfort food.
1 cup (250ml) flour
½ tsp (2.5ml) baking powder
Pinch of salt
2 eggs, separated
¾ cup (190ml) beer
3 apples, peeled and thinly sliced
1/3 cup (90ml) sugar
1 tsp (5ml) cinnamon
Cinnamon sugar for dusting
Lemon wedges, for serving
Place sliced apples in a bowl and squeeze over lemon juice. Set aside.
Place flour, sugar, cinnamon, salt and baking powder into a bowl and make a well in the centre.
Add egg yolks and beer into the well and mix to combine.
Whisk egg whites until stiff and fold into flour mixture.
Dip sliced apples into batter and deep fry for about 1-2 minutes or until golden brown and crisp.
Drain on absorbent paper and sprinkle with cinnamon sugar.
Serve fritters immediately with lemon wedges and mascarpone.
This recipe was especially developed for Crush Magazine.
Photographer: Matthew Ibbotson
Recipe development and food stylist: Luisa Farelo Hayes