The traditional local recipe for this treat is simple and tasty, if perhaps on the plain side, so I tried Mario Batali's recipe.
I found it traditional, light and not greasy when cooked. My batter only covered 4 apples. I did a little tweaking as I wanted just a bit more zip than how they are made here. I reccomend adding vanilla or orange or lemon zest to make the flavors pop out more.
6 green apples, peeled and cored
oil for frying
2 large eggs
4 tablespoons milk
1 cup flour
4 tablespoons sugar
Orange or Lemon zest from 1/2-1 whole fruit.
2- 4 tablespoons orange liqeuer, amaretto, vanilla or a combination
Powdered sugar to dust
Slice apples into slightly less than 1/2-inch thick rounds and set aside.
Heat oil to 375 F. In a medium mixing bowl, whisk together eggs and milk. Slowly
add flour to the mixture, 3 tablespoons at a time, until all is incorporated. Stir
in sugar and kirsch. Allow to stand 10 minutes. Dip each slice into batter and
toss into hot oil, 3 or 4 at a time. Cook until golden brown, remove to plate
lined with paper towels and drain. Continue until all are done.
Sprinkle with powdered sugar or cinnamon sugar if you like and serve warm.
Here they are eaten plain, but they would go well with ice cream or a drizzle of maple syrup