Belgian Apple Fritters

belgian apple fritters_page

5 tablespoonsflour
generous pinch of salt
1 egg
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


[1] 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.

[2] Peel the apples, core them with an apple corer and cut them into 5-mm / 1/4 in slices.

[3] 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.

[4] When all the fritters are cooked, sprinkle them generously with icing sugar.

Apple fritters are best served hot.

Serves 4 – 6