2-3 large Bramley cooking apples

4 oz plain flour

1 medium egg

A little milk

Oil for shallow frying

Sugar and cinnamon to sprinkle over


Peel your apples. Push the corer through the centre, then slice the apples into rings about ¾ inch thick. Dry them a little on a paper towel.

Make a thick, sticky batter with the flour and egg, adding just a splash of milk.

Heat the oil in a shallow pan and when hot, dip each apple ring into the batter and lift into the oil. Turn to brown evenly.

Remove when golden brown and set aside onto paper towels. Sprinkle with sugar and a little cinnamon.

Serve immediately.