Recipe: Apple Fritters

1 Peel the apples, then core them and cut them into slices about 1 cm thick. Spread them on a plate, sprinkle with caster sugar, then drizzle with Calvados (for adults only). Cover with cling film and refrigerate.

2 Prepare the frying batter the day before if you want: in a bowl pour your flour, make a well in the center, put your 3 egg yolks beaten like an omelette and the salt, then add the beer gradually while mixing with the flour. Let rest for 15 minutes at room temperature and cover with a kitchen towel.

3 Heat the oil until it reaches a temperature of 340°F (170°C).

4 Meanwhile, whip the 3 egg whites into stiff peaks with a pinch of salt, then gently fold them into the frying batter using a wooden spatula, cutting and lifting the mixture (like for a soufflé).

5 Remove the apple slices one by one, coat them carefully in the batter and drop them in small batches into the hot oil. Brown them well on both sides, then remove them onto a clean cloth or paper towel. Dust with icing sugar and place them in an oven-safe dish as you go.

6 Place your dish of fritters in a hot oven for a few minutes before serving. Served with a glass of farmhouse cider, the Auge valley opens up to you.