Apple Fritters by Hans

3large Appleles, such as Granny Smith
1Tbs. plus 1 tsp. fresh lemon juice
3Tbs. sugar; more for dusting
Peanut oil for frying
3/4cup all-purpose flour
1/4tsp. table salt
2large eggs, separated
 1tsp. unsalted butter, melted

Peel and core the apples. Cut them into slices about 1/3 inch thick and put them in a bowl. Sprinkle with 1 Tbs. of the lemon juice and the sugar. Toss well and let stand for 30 minutes.
Pour 3 inches of oil in a stockpot or Dutch oven, attach a deep-fry thermometer, and set it over medium heat. Heat the oven to the lowest setting. In a medium bowl, sift together the flour and salt. Lightly beat the egg yolks with the remaining 1 tsp. lemon juice and 1/4 cup water. Make a hollow in the center of the flour mixture and pour the egg-yolk mixture into it. Mix well. Add another 1/4 cup ­water and the butter, beating hard and pressing the ­batter against the bowl to break up any lumps.

Beat the egg whites until stiff and fold them into the batter. When the oil has reached 365°F, drain the apple slices well and then drop several into the batter. Pick up the slices one at a time, allow excess batter to drain off, and drop them into the hot oil. Don’t crowd the pot and make sure the oil stays between 350° and 365°F. Cook until the batter is golden brown, about 3 minutes.

Remove the fritters from the oil with a wire-mesh strainer and let excess oil drip back into the pot. Drain the fritters on a rack set over a baking sheet. Put the rack and the baking sheet in the oven to keep the fritters warm while you fry the remaining apple slices. When all the slices are fried, ­sprinkle with sugar and serve immediately.

Hans Afshar is the chef and owner of Oupra Restaurant at 500 Liberty St SE #150 in Water Place