Summary

Ingredients

• 12 apples, tender
• Sugar, for sprinkling
• 2 cl kirsch
• Fat, for frying
• 280 g flour (white flour, type 405)
• 0.25 liter ¼ white wine
• 5 tablespoon oil (olive oil)
• 4 egg (s), including the albumen, beaten to snow
• a bit salt

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Instructions

1. The sifted flour is mixed with white wine and olive oil (5-6 tablespoons) to a tender, somewhat thick dough. Salt lightly. The egg white (4-5 egg white) is mixed in. It should be noted that this dough may only be made shortly before it is needed, because standing for a long time would spoil it.
2. It is also important to ensure that it is the right thickness and that the addition of oil is accurate, because a spoonful of oil too much makes it fat, and if too little the dough becomes soft and tough again after baking.
3. Peel the apples, remove the core, cut into approx. 1 cm thick slices. Sprinkle with sugar and drizzle with kirsch. Let it steep for an hour.
4. Dip the apple slices in the batter, bake until golden.
5. Place on kitchen paper to degrease.
6. Serve sprinkled with icing sugar.