generous pinch of salt
1 tablespoon oil
1 teaspoon rum
about 200 ml / 7 ﬂ oz fight ale
2 egg whítes
450 g / 1 lb apples
oil for deep frying
ícing sugar for dusting
 Sift the ﬂour and salt into a mixing bowl. Stir in the egg, oil and rum. Gradually beat in enough light ale to make a batter with the eonsistency of double cream. Cover the bowl and leave to stand for 1 hour. Whisk the egg whites until stiff and glossy. When you are ready to use the batter fold in the egg whites.
 Peel the apples, core them with an apple corer and cut them into 5-mm / 1/4 in slices.
 Heat the oil to 180 C / 350 F. Dip the apple slices in the batter and deep fry two or three slices at a time until
golden brown on both sides. Drain on absorbent kitchen paper and keep warm until ready to serve.
 When all the fritters are cooked, sprinkle them generously with icing sugar.
Apple fritters are best served hot.
Serves 4 – 6