Krapfen apples (apple fritters)

Method

1. Sieve the flour, baking powder and salt into a mixing bowl and add the sugar and lemon rind.

2. Peel and coarsely grate the apples and add to the flour. Combine the egg yolks with the beer and gradually stir into the flour and apple mixture - beat until everything comes together as a thick batter. If it looks too dry, add a dash more lager.

3. Whisk the egg whites until they resemble soft peaks, and fold into the apple batter with a large metal spoon.

4. Heat the oil in a deep-fryer, and when hot, but not smoking, carefully drop in spoonfuls of batter. Fry, in batches, for about 5 minutes over a moderate heat, turning once.

5. When the fritters are golden, remove from the oil and drain on kitchen paper before tossing in cinnamon-flavoured sugar. Serve straight away with clotted cream.

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Ingredients

100g plain flour
1/2 tsp Baking powder
1 pinch Salt
1 tsp caster sugar
1/2 lemon, grated zest only
600g crisp Apples
2 Eggs, separated
90ml German lager
vegetable oil, for deep-frying

For the coating

3-4 tbsp caster sugar
1/2 tsp ground cinnamon
clotted cream, to serve

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