¾ cup flour 2 tablespoons sugar 1 tablespoon rum 1 tablespoon Academia Barilla 100% Italian Extra Virgin Olive Oil 2 eggs 4 apples Juice of 1 lemon Confectioner's sugar to taste Oil for frying as needed
In a bowl, combine flour, 2 egg yolks, rum, extra virgin olive oil and sugar. If batter is too thick, add one or two tablespoons of water to reach desired consistency.
Beat the two egg whites to stiff peaks and fold in. Place batter in the refrigerator to rest.
Peel and core apples, without breaking the fruit, and slice into 1/4-inch rings. Macerate the apple rings in lemon juice for 5 minutes.
Heat plenty of frying oil in a pan over medium-high heat. Dry apples, dip them in batter, so that they are completely covered, and place in the hot oil (check oil temperature with a few drops of batter).
Fry on both sides, turning them once. Drain on paper towels and set aside for a few minutes.
Sprinkle with sifted confectioner's sugar and serve. Other kinds of fruit can be fried following the same procedure: pears, bananas, apricots, etc.
Other suggested recipes: San Giuseppe Fritters, Sweet Fritters, Carasau Bread Fritters