Recipe: Apple fritule

A favourite with the grandkids, Mum sometimes makes these sweet fritters using mashed potato, cooked rice or yoghurt. These are made with apples.

• 3 tsp dried yeast
• 100ml milk, warmed
• 500g peeled, cored and grated apple
• 80g caster sugar
• 500g plain flour
• ½ tsp salt
• 2 eggs
• 1 cup sultanas
• 1 tsp vanilla
• 3 tbsp rum (50ml)
• Grated rind and juice of a lemon and orange
• Oil for frying (eg rice bran or a mild olive oil)
• Icing sugar for dusting

1. Dissolve the yeast and a tsp of the sugar in milk and set aside. Cook the apple and sugar in a pot, stirring on a medium heat until the sugar has dissolved and the apple is mushy. Gradually add half of the flour, stirring all the time over the heat until well combined.

2. Remove from the heat, transfer to a large bowl and let it cool for a few minutes. Stir in the milk mixture, salt, eggs, sultanas, vanilla, rum and the rind and juice of the lemon and orange. Beat vigorously with a wooden spoon until well blended. Add the rest of the flour and beat again until the mixture is a thick paste.

3. Cover the bowl with a tea towel and leave the mixture in a warm place until well risen - about 40 minutes to an hour. Half fill a medium pot with oil and heat until a spoonful of the mix dropped in rises to the top after a few seconds. Cook in batches by gently dropping teaspoonfuls of mixture into the pot without overcrowding and turn occasionally until golden all over. Remove the fritule with a slotted spoon and drain on paper towels before placing in a serving dish and dusting with icing sugar.