(Jewish batter-fried apple rings)
4 to 6 servings
- Tart apples, cored and sliced into thick rounds -- 4
- Flour -- 1 cup
- Sugar -- 3 tablespoons
- Salt -- pinch
- Eggs, separated -- 2
- Water -- 3/4 cup
- Oil for deep frying
- Powdered (confectioner's sugar) -- 1/4 cup
- Mix the flour, sugar and salt in a large bowl. Beat the egg yolks with the water. Whip the egg whites until they form soft peaks.
- Preheat the oil in a deep fryer or skillet to about 365°F. Mix the yolks and water into the flour mixture to form a smooth batter. Gently fold the egg whites into the batter with a spatula.
- Dip apple rings one at a time into the batter to coat completely and let any excess batter drip off. Deep fry in the hot oil, turning as needed, until lightly browned on both sides, 3 to 4 minutes. Remove to a paper towel-lined plate and hold in a warm oven as you repeat with the remaining apple rings.
- Dust with powdered sugar and serve warm.
Apple Fritter Variations
- Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the batter, or stir in a little grated fresh orange peel.
- For grown-up flavor, toss the apples with a little brand or sweet liqueur and let soak for a bit before battering.