By Katie Stewart
Dessert apples make the best fritters, they keep their shape and are not so moist as the more acid cooking apple. Use this batter to coat other fruits like bananas cut lengthways or well-drained canned fruit such as pineapple rings.
Peel and core the apples, leaving them whole. Cut across into slices about 0.5 cm (¼ in) thick and place in a basin of cold salted water to prevent them from turning brown.
Sift the flour and salt