| How To Cook: |
|
|
1. Sift the flour into a deep mixing bowl and make a well in the center. Slowly pour in the beer and, stirring gently, gradually incorporate the flour.
|
2. Continue to stir until the mixture is smooth, but do not beat or overmix. Set the batter aside to rest at room temperature for 3 hours before using.
|
3. Fifteen minutes or so before you plan to make the fritters, peel and core the apples and cut them crosswise into 1/3-inch-thick rounds.
|
4. Lay the rounds side by side on a strip of wax paper. Then combine the sugar and cinnamon in a small bowl and sprinkle the mixture evenly over both sides of each apple round.
|
5. Preheat the oven to its lowest setting. Line a large shallow baking dish or jelly-roll pan with a double thickness of paper towels and set it in the middle of the oven.
|
6. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
|
7. One at a time, pick up an apple slice with tongs or a slotted spoon, immerse it in the batter and, when it is well coated on all sides, drop it into the hot oil.
|
8. Deep-fry 3 or 4 fritters at a time for about 4 minutes, turning them occasionally, until they are delicately and evenly browned.
|
9. As they brown, transfer the fritters to the paper-lined pan and keep them warm in the oven while you coat and deep-fry the remaining apples.
|
|
10. Arrange the fritters on a heated platter and sprinkle them lightly with confectioners' sugar just before serving.
|
Translate this recipe: