Apple Fritters

Preparation

1. Place the butterfly in the glass. Separate the white from the yolk. Beat the white with a pinch of salt for 2 minutes at speed 3 ½. Remove the white mounted to the point of snow and reserve.

2. Without washing the glass, add the flour, the yolk, the yeast, the sugar and the cider. Beat for 1 minute at speed 3.

3. Incorporate the whipped egg white into the flour dough with gentle movements until well incorporated but without overdoing it. Let stand covered with a plate or plastic wrap.

4. Meanwhile, peel the apple, remove the core and cut it into thin slices. I have divided it into quarters because that way the fritters have a medium size. Place the extended apple on a plate and sprinkle a little sugar on top.

5. Heat plenty of oil over medium high temperature. I have set it to 7 on my ceramic hob that goes from 0 to 9.

6. Dip apple pieces in the pasta and fry until golden brown. I advise you to do it in batches of 2 or 3 by 3 because they fry very quickly and if we add more, we will not have time to turn them over and they will brown too much.

7. Remove and drain on absorbent kitchen paper. Sprinkle them with sugar on top. And serve with a good chocolate.