Apples in batter
Description
Apples in batter resemble English doughnuts, especially when cored and sliced into rounds. You can also cut them into wedges, though wedges require longer frying time (they are twice as thin!). Vodka or other alcohol (vodka can be replaced with rum or brandy) in this simple recipe helps prevent the batter from absorbing excess oil. Let's get started! 1. Melt the butter. Add sugar, salt, and lemon zest. Mix well with a whisk, let it cool slightly, then beat in the egg and mix again. 2. Add sour cream (you can substitute it with heavy cream), vodka, and flour. Stir constantly. The batter should have the same consistency as pancake batter—fairly liquid. 3. Wash and dry the apples. Peel them and remove the core (a special coring tool works well for this). Slice into rounds (1 cm thick) or cut into wedges. 4. Heat oil in a cast-iron skillet or deep fryer. Dip the apple slices into the batter, let the excess drip off, then place them into the hot oil. Fry until golden on both sides, then transfer to a paper towel to drain excess oil. 5. Sprinkle the fried apple fritters with powdered sugar and serve immediately.