Frittelle di Mele / Apple Fritters

Serves 4-6

• 4-5 apples (I used Golden Delicious and Pink Lady)
• 2 tablespoons of caster sugar
• 200 ml of milk, full fat
• 2 eggs
• 150 g of plain flour
• 1/4 of a teaspoon of ground cinnamon (you could use vanilla seeds or vanilla sugar instead)
• a pinch of salt
• oil for deep frying, I use peanut oil which has a very mild neutral flavour

To finish:

• 55-65 g of caster sugar for dusting
• some ground cinnamon – optional

Sift the flour into a medium bowl, add the sugar, cinnamon, salt and the milk. Whisk using an electric mixer until thick and smooth. Now add the eggs and whisk everything again.

Leave the batter for 30 minutes to rest.

Peel and core the apples (using apple corer).

Slice the prepared apples into rounds, about 0.5-0.8 cm thick. I like to get my apples ready one by one, so they don’t discolour whilst the initial batches are being fried.

In the meantime heat up the oil to about 170-180 C; use a medium sauce pan that could accommodate 3-4 apple rounds at a time.

Dip the sliced apples in the batter (3-4 rounds at a time) covering them completely and fry them in the hot oil (preferably not hotter than 180 C).

I like to turn the fritters whilst frying so they gain an even golden colour on both sides.

Lift the apple fritters using a slotted spoon or a pair of kitchen tongs and place them on a large plate lined with a sheet of kitchen paper towel.

Repeat the process until you’ve used up all the ingredients, or you could keep the batter in the fridge for a day if you don’t want to use all the apples immediately.

Serve whilst still warm sprinkled with the caster sugar or the caster sugar mixed with some cinnamon for an extra depth of flavour.

If there are any fritters left you can aways reheat them in the oven!