Apple Fritters

We used to be served these fritters at school for dessert on cold autumn days – piles and piles of them, dished out with a huge smile and plenty of sugar sprinkled on top! The Italian apple of choice for fritters is the Renetta, or Russet apple, as it is firm and crisp, and has the right balance of tart and sweetness. Any remaining batter can be dropped into the oil to fry in squiggly shapes until just golden, then drained and dusted with icing sugar to be enjoyed as an extra treat.