Apple Fritters
Trust me, everyone will love these, bambini and big bambini alike. Serves 4
Ingredients:
1 large egg
4 tablespoons flour
1 tablespoon sugar
fennel seeds to taste
100 ml milk
3 apples
vegetable oil for shallow frying
butter
sugar
First make the batter by breaking the egg into a bowl and mixing in the flour, sugar and
fennel seeds. Start adding some milk and mixing it in – there’s no real quantity on the milk. You
just need a ‘pastella’ (batter) that is thick enough to coat the apples but doesn’t drop off as soon
as you pick them up.
Peel and core the apples and cut them into rings – not too thin or you’ll have apple crisps!
Put some vegetable oil with a knob of butter in a frying pan and heat until quite hot, then turn it
down a little or the butter will burn. Get a plate ready with some kitchen paper in it while the pan
is heating up. Dip each apple ring in the batter and put into the hot pan, frying on each side until
they are light brown. Lift out and put on to the kitchen paper to absorb a little of the oil so they’re
not too greasy. Sprinkle with sugar and serve straight away with a glass of Moscato wine.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster