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Mark Hix

Apple and Guinness Fritters

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Preparation info
  • Serves

    4—6

    • Difficulty

      Easy

Appears in
British Regional Food
British Regional Food

By Mark Hix

Published 2006

  • About

Apples are probably the fruits that crop up most in Irish recipe books. I suppose the apple is the potato of the fruit world and so user-friendly — in pies, dumplings and the traditional Irish cake. Guinness — or Smithwicks — stout makes a good batter, and why not make good use of traditional regional drinks in a pudding?

Ingredients

  • 150 ml stout
  • 110 g self-raising flour, plus a little extra for dusting
  • 1

Method

Whisk the stout into the flour to form a thick batter, add the sugar and leave to stand for an hour.

Preheat about 8cm of oil to 160-180°C in a large heavy-based saucepan or electric deep-fat fryer.

Dust the slices of apple in flour and shake off the excess, then dip 4

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