The valley of the southern part of the Alps provides some of the best apples in France, and apple fritters are a really popular regional winter dessert. Here is my version of this favourite recipe.
- 125 g plain flour
- ½ sachet dry yeast, about 4 g
- pinch of salt
- 1 egg, separated
- 200 ml milk, approximately
- 20 ml Calvados (apple brandy) or other liqueur
- pinch of cream of tartar
- 4 Golden Delicious, Granny Smith or Royal Gala apples
- 2 litres vegetable oil
- caster sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the flour, yeast and salt in a bowl. Make a well in the centre and pour in egg yolks. Add a little milk, then use a whisk to slowly combine wet ingredients. Gradually incorporate the flour, adding the remaining milk, whisking until the mixture is smooth. Stir in the Calvados.
Beat egg whites and cream of tartar until stiff peaks form. Mix egg whites into batter.
Peel and core apples, then cut into 1 cm-thick slices.
Heat oil in a large saucepan over medium heat until 180°C, or a cube of bread turns brown in 20 seconds.
Dip apple slices into the batter, then carefully place in hot oil. Cook, in batches, for 2-3 minutes each side or until golden brown. Transfer to a plate lined with paper towel to drain. Dust with caster sugar and serve immediately (take care, as they’ll be very hot).
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley Design.
In-video photography by Peter Warren.