It could be surmised that anything dipped in a batter and fried is a good thing. If that’s the case, then these little Spanish apple fritters are really a good thing. Plus, the apples, which marinate for several hours at room temperature and the batter, which is chilled for several hours, means they make for easy entertainment because you can deep-fry them at the last minute.

For the apples:
1 lb. apples
1 tbs. honey
1 cinnamon stick
¼ cup granulated sugar
2 tbs brandy
2 lemons – zest and juice

Peel and slice the apples into thick slices, toss with all of the above ingredients and let them marinate at room temperature for at least four hours.

Fritter Batter
3 eggs, separated
½ cup milk
2 tbs. extra virgin olive oil
¼ tsp. salt
1 cup flour

Reserve the egg white in a separate bowl. Mix the yolks, milk, oil, salt and flour into a thick batter and chill for several hours in the refrigerator.

To finish the fritters, whisk the reserved egg whites to soft peaks and fold into the chilled batter. To fry the fritters, you’ll need canola or vegetable oil heated to 350 degrees. Dip the apple slices into the batter and fry until golden brown and drain on paper towels. Have powdered sugar on-hand  for dusting the fritters as they come out of the hot oil.

Serves 6-8

Copyright 2008.