for 4 person

Batter

60 g	white flour
20 g	ground hazelnuts
¼ tsp	salt
1 dl	beer
1	fresh egg yolk
1 tbsp	liquid honey
½ tsp	oil
1	fresh egg white
1 pinch	salt
1 tbsp	liquid honey

Apples

4	apples (e.g. Golden Delicious)
½	lemon, use only the juice
2 tbsp	liquid honey

Cinnamon sauce

4 dl	milk
1 tsp	cinnamon
2 tbsp	sugar
1 tbsp	Maizena cornflour
1	fresh egg, beaten

To deep-fry

	oil for deep-frying
5 tbsp	sugar

How it's done

Batter

Mix the flour, nuts and salt in a bowl. Add the beer to the flour in one go, whisk until smooth. Stir in the egg yolk, honey and oil, cover and chill for approx. 30 mins. Shortly before frying, beat the egg white with the salt until stiff, add the honey, beat briefly then fold into the dough.

Apples

Peel and core the apples, slice crosswise into rings approx. 1 cm thick. Combine the lemon juice and honey, mix with the apple rings, cover and leave to steep for approx. 30 mins.

Cinnamon sauce

In a pan, whisk the milk and all the other ingredients up to and including the egg. Bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat, whisk for a further 2 mins., pour into a bowl through a sieve, cover and allow to cool.

To deep-fry

Heat the oil to 190°C. Dip the apple rings in the batter in batches, drain and cook for approx. 1 1/2 mins. on each side until golden brown, drain on paper towels. Place the sugar in a dish, dip the fried apples in the sugar and serve warm.

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