Serves 6

INGREDIENTS

4–5 apples, peeled, cored and left whole
1⁄4 cup caster sugar
2 tablespoons grappa or Marsala (or other spirit)
1 cup plain flour
2 eggs, separated
1 cup milk
1 tablespoon extra virgin oil vegetable oil, for deep-frying
honey, for drizzling
icing sugar, for dusting

TO MAKE

Slice the apples into 5 mm slices. Place the apples in a bowl with the sugar and grappa. Mix well and leave to stand for 1 hour. In a separate bowl, mix together the flour, egg yolks, milk and oil until smooth. Place in the refrigerator for 1 hour.

Beat the egg whites until stiff, then fold through the chilled flour mixture to make a batter.

Fill a deep-fryer or large heavy-based saucepan one-third full with vegetable oil and heat to about 180°C , or until a cube of bread dropped in the oil browns in 15 seconds. Dip the apple slices into the batter to coat, then gently lower into the hot oil. Only do a few at a time. When golden on one side, turn over and cook the other side until golden, about 3–4 minutes. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining apple slices and batter until all are cooked and golden.

To serve, place the apple on a serving plate, drizzle with honey, if using, and dust with a little icing sugar. Serve warm.

Recipe from Rosa’s Farm: Country Cooking by Rosa Mitchell. Published by Murdoch Books.