Scary little monsters
These apple fritters, christened 'Scary little monsters' by Darina Allen's granddaughter, are soft and delicate cinnamon treats with a buttery crust
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
batter
110g plain white flour
pinch of salt
1 egg
150ml milk
450g cooking apples (about 4)
vegetable oil, for frying
110g granulated or Demerara sugar
2 tsp ground cinnamon
Method
Whizz all the ingredients in a blender or food processor. Alternatively, sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg. Use a whisk to bring in the flour gradually from the edges, slowly adding in the milk at the same time. Leave the batter in a cool place for about 1 hour.
Heat the oil in a deep-fryer to 190°C.
Peel and core the apples. Cut into rings, no thicker than 1cm. Dip the rings into the batter and lift out with a skewer, allowing the surplus batter to drain off a little. Drop a few at a time into the hot fat.
Fry until the batter is golden brown and the apple is tender. Drain well on kitchen paper. Toss each fritter in caster sugar or cinnamon sugar. Serve immediately on hot plates with softly whipped cream.
Fritters can also be cooked on a frying pan in about ¾ inch hot oil.
