Apple Fritters

Peel the apples, core them with an apple corer and cut into slices about 0.5 cm thick.

Drizzle the apple slices with lemon juice and let them sit for about 10 minutes.

Put the flour in a bowl and whisk in the milk until smooth and free of lumps.

Stir the egg yolk, vanilla sugar and oil into the batter.

Beat the egg white with a pinch of salt, gradually add 2 tbsp sugar and beat to stiff peaks.

Gently fold the beaten egg white into the batter until just combined.

Heat about 1 liter of oil in a pan.

Dip the apple slices into the batter with a fork, let excess drip off, and fry them in the hot oil, turning, until light brown on both sides.

Lift out the apple fritters and drain on kitchen paper.

Mix the sugar with cinnamon and toss the still-warm apple fritters in it.