1½ cups plain flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon each ground cinnamon and ginger
¼ teaspoon freshly grated nutmeg
1 cup apple cider, light ale or sparkling wine
1 tablespoon melted butter
2-3 cups canola oil
2-3 crisp apples, I used Braeburn
½ cup caster sugar
½ teaspoon ground cinnamon
purchased apple syrup
Heat the canola oil in a deep medium-sized saucepan to 180˚C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds.
Batter: Combine the flour, baking powder, salt and spices in a large bowl. Remove ½ a cup of the mixture and place in a shallow dish and set aside for coating the apples. Stir the cider, egg and butter together in a jug then pour into the remaining flour mixture. Using a whisk or fork, gradually mix in the flour to make a smooth batter. Don’t over beat or the batter will be heavy.
Peel, quarter and core the apples then slice into ½ cm thick wedges.
Preheat the oven to 100˚C and place a cooling rack on a baking tray inside.
To cook: Working with 5-6 pieces of apple at a time, dust first in the reserved flour, shaking off the excess then dip in the batter. Carefully place in the hot oil and cook for 3 minutes, turning once halfway through. Lift out with a slotted spoon and drain on kitchen towels. Transfer to the cooling rack in the oven and repeat with the remaining apples and batter.
To serve: Combine the sugar and cinnamon in a shallow dish and gently roll the fritters to coat.
Serve hot with a jug of apple syrup and ice cream.
Pantry note: there are several New Zealand made apple syrups on the market. Look for them in good food stores and supermarkets.