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450 g/1 lb cooking (tart) apples
30 ml/2 tbsp lemon juice
15 ml/1 tbsp rum
100 g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
2.5 ml ground cloves
60 ml/4 tbsp milk
15 g/1 tbsp butter, melted
2 egg whites
Oil, for deep-frying
Caster (superfine) sugar, for sprinkling |
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Method:
Peel the apples, remove the cores and
cut into thick rings. Lay the apple rings on a flat plate and sprinkle
on both sides with the lemon juice and rum. Leave to stand for 20
minutes.
Meanwhile, to make the batter, mix the flour, salt and cloves in a
bowl. Stir in the milk and melted butter and beat until smooth. Drain
off any liquid from the apples and beat in. When ready to cook, whisk
the egg whites until stiff and fold into the batter with a metal
spoon. Dry the apple rings on kitchen paper (paper towels). Dip in the
batter and deep-fry half the batch in hot oil for 3 minutes until
crisp and golden. Drain on kitchen paper (paper towels) and keep warm
while cooking the remainder. Sprinkle with caster sugar and serve hot.
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