CookEat Recipe
Apple Fritters with Rum
Apple slices infused with rum, dipped in a light vanilla batter and fried until golden, with a dusting of icing sugar.
Method
Steps
Step 1
Separate the three eggs and keep both their yolks and whites. In a large bowl, mix the half pound sifted flour, two tablespoons olive oil, half teaspoon salt, one tablespoon icing sugar, the three yolks, half a gill cold water, one gill cold pasteurized milk and one teaspoon food-grade vanilla essence. Stir briskly for five minutes until smooth. Keep covered and refrigerated at 40°F or colder with the reserved whites if waiting; do not taste the raw batter.
Step 2
Peel and core the three medium apples and cut each into four even slices. Toss with the separate one ounce sugar and one tablespoon rum, and let infuse for fifteen minutes.
Step 3
Just before coating, beat the whites from the same three eggs to a foam and fold gently into the batter for one minute. Use promptly to coat the prepared pieces.
Step 4
Heat refined canola oil in a suitable deep fryer according to its instructions and fill limits, keeping it below its smoking point. Coat the twelve apple slices in the prepared batter and lower the pieces carefully into the hot oil in suitable batches. Fry for about ten minutes, turning occasionally, until golden, the apple is tender and the egg-and-flour coating is fully cooked, reaching at least 160°F. Lift out with a skimmer and drain on clean food-safe paper; trim uneven edges if needed.
Step 5
Arrange on a warm dish, dust with a little of the separate finishing icing sugar and serve.
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