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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Italian twist on the apple fritter to include olive oil and wine in the batter. Once fried in olive oil, then pressed in a sugar coating, sure to please apple lovers Ingredients:
1/4 teaspoon (7 grams) fresh yeast or 1 teaspoon (5 ml) dried yeast |
4 fl oz (100 ml) hot water |
4 oz (125 grams) superfine sugar |
1 large egg, beaten |
3 tablespoons (45 ml) extra virgin olive oil |
4 fl oz (100 ml) dry white wine |
8 oz (225 grams) plain white flour |
1/4 teaspoon (1.25 ml) salt |
4 eating apples |
1/2 pint (300 ml) olive oil (for frying) |
Directions:
1. Cream the fresh yeast with the hot water (If using dried yeast, sprinkle it into the water with a pinch of the sugar and leave in a warm place for 15 minutes until frothy).
2. Add 2 tablespoons (30 ml) of sugar, the egg, olive oil and wine and blend well together.
3. Put the flour and salt into a large bowl.
4. Make a well in the center, add the yeast mixture and beat with a whisk until it is like a pancake batter.
5. If the batter seems too stiff, add a little more wine or water.
6. Peel, core and slice each apple into 5 rings.
7. In a deep, heavy-based saucepan, heat the olive oil.
8. Coat a few apple slices on both sides with the batter, letting the excess drain off.
9. Fry the slices for 3-4 minutes until golden brown.
10. Drain on kitchen paper.
11. Cook the remaining apple slices in the same way.
12. Put the remaining sugar on a plate.
13. When the apple slices are cool enough to handle, gently press them into the sugar.
14. Serve warm.
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