Apple fritters

Ingredients

• 1 batch batter for fritters (Prepared fritter batter, enough to coat all apple slices)
• 4 servings worth apple slices (Peeled and cored apples, sliced into rounds approximately 1 cm thick)
• 1 enough to soak slices brandy or rum (Use enough to submerge or thoroughly coat the apple slices during soaking)
• 1 enough to dust powdered loaf-sugar (Finely powdered white sugar; modern caster sugar or icing sugar is a close equivalent)

Instructions

1. 1Place your apple slices in a shallow dish in a single layer. Pour over enough brandy or rum to coat the slices well. Leave them to soak for at least 15 minutes, turning them once halfway through so both sides absorb the spirit. The soaking softens the apple slightly and infuses it with flavour.
2. 2While the apple slices are soaking, prepare your fritter batter according to the batter recipe. The batter should be smooth, thick enough to coat the back of a spoon, and free of lumps. Set it aside until you are ready to coat the apple slices.
3. 3Remove the apple slices from the brandy or rum and pat them lightly with a cloth or paper to remove excess liquid — this helps the batter cling better. Dip each slice into the prepared fritter batter, turning to coat both sides evenly. Heat oil in a deep pan or frying pan over a medium-high heat until hot. Carefully lower the batter-coated apple slices into the hot oil and fry until golden brown on each side, turning once. Remove with a slotted spoon and place on a clean dish.
4. 4Arrange the hot fried apple fritters on a serving dish. Generously dust powdered loaf-sugar over the top of all the fritters. Serve immediately while hot and crisp.