Forme of Cury has this as “Fritour of Pasternakes”, or parsnips, and the recipe mentions skirrits or apples as alternatives. We did it once as parsnips and apples, which was fine, but parsnips are expensive. These days I do it just with apples, usually for our campsite at Rowany Festival.

My standard recipe is:

1 x 330 mL stubby of beer
200g of flour
1 tsp sugar
1 tsp salt
1 tsp yeast
leave for a couple of hours to brew

If you use home brew beer, you don’t need to add yeast. For commercial beer, you’re best to add some.

With any fritters, you need really hot oil. You can check it by sight, with a little experience. Lard would be fabulous, but we generally use generic vegetable oil for convenience.

Dip segments of peeled apple in the batter, then in the hot oil. You need a long-handled sieve to fish them out when really golden, and to keep the oil clean of batter fragments.

The original recipe says to serve them in almond milk; sounds horrible to me though a thick almond cream might work. Generally I have a shaker on hand with brown sugar and cinnamon. These are extremely popular! (and cheap to make.)