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Ingredients:
For 14 to 16 apple fritters:
- 4 medium-sized apples
- 2 tablespoons cane sugar
- 2 tablespoons of rum
- 1 tablespoon lemon juice
- 120 g flour + 2 more tablespoons flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- pinch of salt
- 140 ml wheat beer
- 2 eggs
- vegetable oil
For the overflow:
Instructions:
For apple fritters:
1
Peel the apples and cut them into rings. Place them in a glass container or plastic freezer bag and sprinkle with sugar. Add the rum and lemon juice, stir and spread evenly over the rings. Then soak them for between 30 and 60 minutes. Measure the flour and sift it. Add the baking soda, salt and cinnamon and mix. Separate the egg yolks from the egg whites. Whisk the yolks lightly and the whites until stiff.
2
Add the beer to the flour mixture and stir. Add the egg yolks and whisk to mix. Stir in the beaten egg whites. Leave the dough to rest for 30 to 60 minutes.
3
Heat enough vegetable oil in a frying pan to cover the bottom with about 1 cm of oil crust. Dip the apple rings in the batter and leave to drain off the excess. Fry for a few minutes on each side until the fritters puff up and turn golden brown. Place the fried rings on a cooling rack to cool a little. Serve hot/warm with BAM spreads or toppings.
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