Apple fritter recipe by creator Valechecucina, prepared with mom. Serves a large quantity (about 10 people). The apples are cut thin, drizzled with liquor (amaretto or Marsala), and mixed with a thick batter; the fritters are fried in plenty of hot oil and rolled in granulated sugar.
Peel the apples and cut them into very thin slices. Drizzle them with amaretto (or Marsala) and set them aside.
In a bowl, lightly beat the eggs with the sugar, a pinch of salt, and the lemon zest.
Add the milk and oil in a thin stream, then mix in the flour, baking powder, and baking soda until you have a smooth batter.
Remove the excess liquor from the apples and set it aside; you will use it if necessary to adjust the consistency of the dough.
Pour the batter over the apples and mix with a spatula. If the batter is too thick, add some of the reserved liquor until you achieve the desired consistency: thick but not too much.
Heat plenty of oil in a deep pan or fryer to 150-180 °C.
Drop spoonfuls of the fritter batter into the hot oil, frying until golden on one side, then turn and cook the other side until golden and cooked through.
Drain the fritters with a slotted spoon on absorbent paper and, while still hot, roll them in granulated sugar. Serve warm.
Bowls
Spatula
Deep pan or fryer
Slotted spoon
Absorbent paper
Italy
