Portuguese Apple Fritter
These light, batter-coated rings enclose tender apple, with the aromatic flavors of anise and cinnamon. Good with vanilla ice cream, or plain, with a cup of coffee
- 3 large Golden Delicious apples
- ¾ cup sugar
- ¼ cup anise liqueur, such as Anisette or ouzo
- 2 tbsp fresh lemon juice
- 2/3 cup milk
- 1/3 cup plus 1 tbsp olive oil
- 2 large eggs
- 1¾ cups all purpose flour
- 1½ tsp baking powder
- ¼ tsp ground cinnamon
- Vegetable oil, for deep–frying
- Confectioners sugar, for dusting
1. Peel, core, and thinly slice the apples into rounds about 1/8 in (4mm) thick. Toss the apples, ¼ cup of the sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.
2. Meanwhile, whisk the remaining ½ cup sugar, milk, oil, and eggs together in a bowl. Sift in the flour, baking powder, and cinnamon and stir until smooth. Set aside for 30 minutes.
3. Pour enough oil to come halfway up the sides of a large skillet and heat over high heat to 350°F. In batches, dip the drained apple slices in the batter. Deep-fry about 3 minutes, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve warm, dusted with confectioners sugar.