These butterscotch-covered apple fritters are a tiny but naughty – but irresistibly nice
- For the sauce:
- 30g (1oz) butter
- 90g (3oz) light soft brown sugar
- 2tbsp golden syrup
- 142ml carton double cream
- 2tbsp apple brandy (Calvados or Somerset Royal)
- For the fritters:
- Sunflower oil, for deep-frying
- 60g (2oz) plain flour
- 30g (1oz) caster sugar
- ½tsp ground cinnamon
- 1 medium egg, separated
- 2-3 apples, peeled, cored and thickly sliced widthways, to make ring shapes
- Deep-fat fryer
Heat the sunflower oil in a deep-fat fryer to 190°C (375°F).
To make the sauce, melt the butter in a saucepan and add the sugar, golden syrup and 2tbsp water.
Place the pan over a gentle heat, stirring, until the sugar dissolves.
Increase the heat and boil the sauce rapidly for a few minutes until it turns pale golden in colour and thickens slightly.
Remove the pan from the heat and carefully pour in the cream, taking care in case it splatters. Stir until the cream blends into the sauce; return the pan to the heat and simmer until it reaches the desired consistency.
Stir in the apple brandy and simmer for 1-2 minutes.
Keep the sauce warm while cooking the fritters.
To make the batter, sift the flour, sugar and cinnamon into a bowl, then beat in the egg yolk and 8tbsp water to give a smooth batter.
Whisk the egg white until stiff and fold it into the batter.
Dip the apple slices in the batter, shake off excess, then place in the hot oil.
Fry the fritters for 2-3 mins on each side, until golden, cooking three to four apple rings at a time.
Remove from the pan and drain the slices on absorbent kitchen paper. Keep them warm until all the slices are cooked.
Serve the fritters hot, drizzled with the sauce.
This dish isn't suitable for freezing - so you'll have to eat it up asap!