Ingredients
Wheat Flour type 00 | 150 g |
Whole Milk | 200 ml |
Eggs | 2 |
Green Apples | 2 |
“FRIGGIMI” 100% ITALIAN DEEP FRYING OIL | |
Juice of 1 lemon | |
Baking Powder | 8 g |
Sugar for serving | 30 g |
Table Salt | 1 pinch |
Cinnamon Powder for serving | to taste |
Instructions
To make the apple fritters, start with the batter: beat the two whole eggs in a bowl and add the milk followed by the pinch of sale.
Then sieve the flour and baking powder into the mixture. Mix thoroughly with a hand whisk to obtain a smooth, lump-free mix. Once ready, set the batter aside.
Squeeze out the juice of one lemon, which you will use to stop the apples from turning brown. Then peel the apples with a vegetable peeler, to cut off as little flesh as possible. Remove the core with a corer. You can also cut the apples in half to remove the core more easily if you do not have the specific utensil. Cut the apples into slices about 5 mm thick. Then place them in a large, shallow dish and to prevent them from turning brown, sprinkling them with lemon juice gradually as you add them.
Now proceed to make the fritters: pour the seed oil into a large saucepan and use a kitchen thermometer to check that it reaches a temperature of 170° but not above.
Dip an apple slice into the batter, ensuring that it is completely coated, and fry in the oil, heated to the correct temperature.
Do not fry more than 2 slices at a time to avoid reducing the temperature of the oil. You can turn the apple fritters with a slotted spoon during cooking for a uniform golden colour.
Place them in a tray lined with kitchen paper after cooking, to absorb the excess oil. Mix 30 g of sugar with the cinnamon powder to taste in a bowl, and mix in the apple fritters to coat them with this mixture.
Then sieve the flour and baking powder into the mixture. Mix thoroughly with a hand whisk to obtain a smooth, lump-free mix. Once ready, set the batter aside.
Squeeze out the juice of one lemon, which you will use to stop the apples from turning brown. Then peel the apples with a vegetable peeler, to cut off as little flesh as possible. Remove the core with a corer. You can also cut the apples in half to remove the core more easily if you do not have the specific utensil. Cut the apples into slices about 5 mm thick. Then place them in a large, shallow dish and to prevent them from turning brown, sprinkling them with lemon juice gradually as you add them.
Now proceed to make the fritters: pour the seed oil into a large saucepan and use a kitchen thermometer to check that it reaches a temperature of 170° but not above.
Dip an apple slice into the batter, ensuring that it is completely coated, and fry in the oil, heated to the correct temperature.
Do not fry more than 2 slices at a time to avoid reducing the temperature of the oil. You can turn the apple fritters with a slotted spoon during cooking for a uniform golden colour.
Place them in a tray lined with kitchen paper after cooking, to absorb the excess oil. Mix 30 g of sugar with the cinnamon powder to taste in a bowl, and mix in the apple fritters to coat them with this mixture.
