Apple fritters

24 servings

By Food24 November 03 2009
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Ingredients (13)

250.00 ml flour — cake
salt — pinch
30.00 ml castor sugar
15.00 ml cinnamon — ground
2.00 eggs — just the yolks
150.00 ml milk
15.00 ml oil
3.00 apples — red, peeled
1.00 lemon — halved
1.00 eggs — whites only
oil — for deep-frying
65.00 ml castor sugar
15.00 ml cinnamon — ground
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Sift the cake flour, salt, 30 ml (2 T) castor sugar and the first quantity of cinnamon together in a large mixing bowl. Add the egg yolks and half the milk and mix to form a smooth paste. Add the remaining milk and oil and mix well. Leave for 30 minutes.
Core the apples using an apple corer and keep whole. Slice the apples into thin rings, about 4-5 mm thick. Sprinkle with the lemon juice to prevent the fruit from discolouring. Beat the egg white until stiff peaks are formed and fold into the batter just before using.
Dip the apple rings into the batter and deep-fry in oil until golden brown and done. The oil should not be too hot or the batter will be done before the apple slices inside are cooked.
Combine the 65 ml (1/4 c) castor sugar and cinnamon and sprinkle over the apple rings.

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