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    Apple and Sorrel Fritters

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    Apple and Sorrel Fritters

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 85g fresh sorrel
    • 45g caster sugar, plus extra for dusting
    • 3 medium-sweet eating apples, such as Braeburn
    • Sunflower oil for deep-frying
    • 115g plain flour
    • 2 egg whites
    • ½ tsp salt


    1. Wash and dry the sorrel. Fold the leaves in half and pull the stalks away. Finely chop the leaves and mix with the sugar in a bowl. Peel, quarter and core the apples. Cut each quarter in half. Coat in the sorrel sugar and leave to macerate while you continue with the recipe.
    2. Preheat the sunflower oil in a deep-fat fryer or deep, heavy pan, to 190°C  or until a cube of bread turns golden brown in 30 seconds.
    3. Meanwhile, sift the flour into a bowl and slowly stir in 140ml water so that it forms a thick, smooth batter. Whisk the egg whites with the salt until they form stiff peaks and, using a metal spoon, fold into the batter.
    4. Make sure the apples are covered in sorrel. Dip each into the batter, then drop into the hot oil. Fry in batches, for about 3 minutes, flipping them over half way, until the batter is puffy and pale golden. Drain on kitchen paper, sprinkle with sugar and serve straight away.

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