Spiced Apple Fritters

Like crêpes these fritters, adapted from a recipe in Gervase Markham’s The English Huswife (1615), are best eaten as soon as they are cooked. You can keep them warm in a low oven but they will lose some of their crispness. The original recipe uses an ale balm leavened batter but I’m afraid my household is far too impatient to wait for the yeast to do its work so I’ve used baking powd