Ingredients (serves 4)
- 4 small apples (the annurca variety, flavourful and compact is one of the best for this)
- 100 gr. flour
- 1 egg
- 90 ml milk
- 1 Tbsp sweet liqueur
- 2 /3 Tbsp Limmi Lemon juice
- 1 tsp sugar
- oil for frying
- powdered vanilla or vanilla bean (pod only)
- 1 pinch of salt
- confectioner’s sugar
Prepare the batter for the apple rings first. In a bowl, mix the sugar, flour and vanilla (a packet of powdered vanilla or, better yet, a finely minced vanilla pod). Separate the egg, then slowly add the yolk and milk to the dry ingredients; mix till completely amalgamated. Whip the egg white with the pinch of salt to a stiff peak, and carefully fold it into the mixture.
The apple ring fritters
Peel the apples and take out the core ( an apple corer is the ideal tool to use for extra eye appeal, as it leaves the pulp intact and a nice, even hole). Slice the apples to form rings approx. 2 cm thick, set them on a dish and spray with the liqueur and Limmi Lemon juice to keep them from browning. Dip the apple rings in the batter and fry – a few at a time – in hot oil. Once they are nice and golden, take them out of the oil and lay them on parchment or paper towels to draw out any excess oil.
Although delicious at any time, they are best served warm; sprinkle with confectioner’s sugar, cinnamon or top this scrumptious treat with warm custard cream.
…and if you want to keep on frying, try the “utterly, sinfully good” Castagnole.