Apples fritters remind many of us of our childhood. Fine, crisp and aromatic batter reveals a soft fruity middle. They are best eaten warm. Instead of using this batter, you can use thicker pancake batter.
1 kg (2.20 lb) apples
oil for frying
100 g (3.50 oz) sugar
½ teaspoon salt
2 tablespoons rum
200 g (7 oz) rough flour
250 ml (8.5 fl oz) milk
Peel the apples, cut out the middle and then cut them into round slices.
Separate the yolks from the whites. Mix egg yolks with the sugar, salt and rum until forthy. Then add flour and milk. Finally gently fold the beaten egg whites that you added a bit of salt.
Dip the apple slices in the prepared batter and fry them on both sides on a well-heated oil. Take them out on absorbent paper.
Serve apple fritters hot, sprinkled with powder sugar.