Warm Cinnamon Custard is a delightful add-on to the fritters but do not be afraid of whipped cream and vanilla ice cream as additions as well.

INGREDIENTS

METHOD

To prevent apple rings from browning place apple rings into a bowl. Pour lemon juice over apple rings and toss to combine. Place apple rings into a sieve set over a bowl to drain residue lemon juice.

To make cinnamon sugar: Into a small bowl place castor sugar and cinnamon. Mix together.

To make batter: Into a medium-sized bowl sift flour and salt. Make a well in the centre.

Into a second small bowl place egg yolks and milk and lightly whisk together just to combine. Pour into well, created in flour, and whisk slowly incorporating flour until all flour is combined and batter is smooth.

Cover and set batter aside at room temperature for 15 minutes.

Place egg whites into a small bowl and whisk until stiff. Add half to the batter and fold until just combined. Add remaining egg whites and gently fold until just combined.

Using tongs dip apple slices, one at a time, into batter and immediately place into hot oil. Cook a few at a time. Cook for 2 minutes, then turn apple slices over and cook for a further 1-2 minutes or until golden brown and apple is tender. Line a tray with paper towels and transfer cooked apple slices to tray to drain. Sprinkle with cinnamon sugar.

Serve with warm Cinnamon Custard.

(makes 475ml)

INGREDIENTS

METHOD

Place egg yolks and sugar into a small bowl and whisk until light and well combined.

Sift cinnamon and cornflour onto egg mixture, add milk and lightly whisk to combine. Transfer to a heavy-based saucepan set over a low heat and stir until just below boiling point and custard is thick and smooth.

Serve warm with Apple Fritters. {If you wish cool and to reheat: Place custard into a heavy-based saucepan set over a low heat, preferably on a SimmerMat and continue to stir until warm.}