Apple fritters: Perfect fluff without leavening agents

Apple fritters are a sweet breakfast or dessert that reminds many of grandma's kitchen. It's best to use sweet apples for their preparation, but those from sour varieties can be generously sprinkled with powdered sugar. Regardless of the level of sweetness, the best fritters are those that rise nicely, are attractive, and turn golden brown. This is possible even without adding leavening agents.

Contrary to what you might think, the trick is not to add yeast, as I also consider yeast an additional leavening agent in the kitchen. The technique of preparing the batter for frying the fritters is more critical. I don't mix the whole eggs with the other ingredients. I separate the whites from the yolks, mix the yolks immediately with the other ingredients, and beat the whites. Then, using a silicone spatula, I gently fold them into the raw batter.

Reserve an additional three minutes to prepare this dish, and a portion of apple fritters for two will come out just perfect.

Ingredients:           

• 2 large apples
• 1 cup of milk
• 1 large egg
• 2 cups of flour
• 3 tablespoons of sugar
• Oil for frying

Preparation:      

1. Peel the apples, remove the cores, and grate them - some on larger, some on smaller grater holes.
2. Sift the flour into a bowl, add the sugar, add the egg yolk, and pour in the milk. Mix, add the apples, and mix again.
3. In a tall container, beat the egg white until stiff using a whisk. Slowly fold the egg white foam into the batter.
4. Heat a small amount of oil in a pan and fry the apple fritters in batches. It's good to do this over low heat, cover the pan with a lid, and flip them very gently. You can also bake the fritters, but they may have a different texture. Before serving—especially if you use a sour variety of apples—it's worth sprinkling the fritters with powdered sugar.