KEY POINTS:
Ignore the calories and indulge in these heavenly apple, brandy and vanilla fritters. Slices of apples are coated in a cider batter and deep-fried. The apples are then simply dusted with icing sugar and served with whipped cream.
Serves 4
3 granny smith apples
1 lemon, plus 1 tsp zest
2 Tbs vanilla sugar or caster sugar with 1 tsp vanilla extract
2 Tbs brandy
1 cup plain flour
1 cup cider
2 Tbs olive oil
Vegetable oil
Paper towels
Icing sugar
Cream
1. Remove cores from the apples, peel and slice 1cm thick. Put in a bowl and macerate with the lemon, zest, vanilla sugar and brandy for at least an hour.
2. In another bowl, add the flour and whisk in the cider, followed by the olive oil. Whisk until completely smooth. This batter is best made in advance and allowed to sit for at least an hour.
3. Heat 4 cups of oil in a large saucepan. The temperature needs to reach 170C - either use a thermometer or drop in a cube of bread which should brown quickly. Dip the apple slices into the batter and then into the oil, frying in small batches. When golden, remove, with a slotted spoon on to paper towels. When finished, pile on a serving platter and sprinkle liberally with icing sugar. Serve hot with whipped cream.