Crisp batter wrapped around sweet, softened apple is a heavenly combination. Ice-cream is good alongside but really these are just delicious on their own.
120g plain flour
1 tsp baking powder
100ml semi-skimmed milk
100ml sparkling water
approx 500ml sunflower oil for deep-frying
3 medium eating apples
cinnamon sugar of 1 tbsp caster sugar mixed with 1 tsp ground cinnamon
Combine the flour and baking powder in a mixing bowl. In another bowl, whisk the egg with the milk then whisk that into the flour. Add the water in stages until the consistency becomes like single cream.
Pour the oil into a deep-sided saucepan so that it is a few centimetres deep. Heat until 185C (or when a small piece of bread dropped in sizzles and browns). While the oil is getting hot, prepare the apples by using a corer to remover the core and then slicing each apple into 1cm thick rings. Expect to get 4 rings or so from each apple. Pat the apple rings dry with kitchen roll.
When the oil is hot enough, use a fork to dip an apple ring into the batter, let any excess batter drip off and them gently put the ring into the hot oil. Repeat with the rest of the rings, deep-frying the apples in two or three batches so that the pan doesn’t get too crowded. Carefully turn the rings over after a minute or so, and remove each one from the oil with a slotted spoon when golden brown on both sides.
Rest each apple ring briefly on kitchen roll to remove excess grease, then transfer onto a wire rack. Sprinkle cinnamon sugar over both sides and serve as quickly as you can while the batter is still crisp.
(This recipe originally featured for Borough Market.)