Scary little monsters

Recipe by:

Darina Allen

These apple fritters, christened 'Scary little monsters' by Darina Allen's granddaughter, are soft and delicate cinnamon treats with a buttery crust

Scary little monsters

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Side

Method

  1. 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.

  2. Heat the oil in a deep-fryer to 190°C.

  3. 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.

  4. 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.

  5. Fritters can also be cooked on a frying pan in about ¾ inch hot oil.

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

  1. 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.

  2. Heat the oil in a deep-fryer to 190°C.

  3. 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.

  4. 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.

  5. Fritters can also be cooked on a frying pan in about ¾ inch hot oil.