makes: 30
prep: 30 mins
cook: 20-35 minutes
Ingredients:
8 small dessert apples
150g/5 1/2 oz blackberries
125ml/4 fl oz water
6 tbsp caster sugar
150g/5 1/2 oz plain flour
a large pinch of ground cinnamon
1 egg, separated
150ml/5 fl oz milk
1 litre/1 3/4 pints sunflower oil
Method:
1. for the sauce, quarter, core, peel and dice 2 of the apples, then put them into a heavy -based saucepan. add the blackberries, water and 1 tablespoon of the sugar. cover and simmer for 5-10 minutes, or until the apples ave softened. puree until smooth using a handheld blender, then press through a sieve into a serving bowl to remove the seeds.cover with clingfilm and set aside.
2.peel and core the remaining apples,cut them into thin rings, then put them in a plastic bag with 40g/1 1/2 oz of the flour. seal the bag, then shake to coat the apples thinly with the flour.
3.put the remaining flour into a mixing bowl. stir in 1 tablespoon f the sugar, the cinnamon and the egg yolk. gradually whisk in the milk until smooth.
4.whisk the egg white in a separate large, clean mixing bowl until you have soft peaks. fold it into the flour mixture.
5.pour the oil into a saucepan, making sure that it is no more than half full. heat to 160*c/325*f on a sugar thermometer, or until bubbles form when a little batter is dropped into the oil. line a plate with kitchen paper.
6.shake any excess flour from the apple slice, then dip them in to the batter and remove them using 2 forks. drain of the excess batter, then carefully add 5-4 apple slices to the hot oil and cook for 2-3 minutes, or until golden. lift out all the oil with a draining spoon, then transfer to the lined plate and leave to drain while you cook the remaining apples in batches of this size.
7.sprinkle the remaining sugar over the fritters and serve with the blackberry sauce for dipping.
