This is how we enjoy apple fritters in Venice for Hanukkah! You can add a little cinnamon powder on top, or serve them accompanied by a raspberry sauce. Buon appetito!
1 cup flour (heaped)
2 egg whites
⅓ cup Moscato or sweet champagne
6 cup Peanut or mild olive oil for deep frying
1 juice of 1 lemon
½ cup confectioner's sugar for decorating
Place the flour in a bowl, add the egg, a pinch of salt, and start whisking with a manual or electric whisk; slowly add half of the moscato. Once it’s incorporated, add the rest of the wine. If the batter seems too thick, add a few more tablespoons of wine. Cover and allow to rest for 30 minutes.
Beat the egg whites until stiff, and gently incorporate them into the batter. Peel the apples, core them without halving them, and slice them horizontally. Drizzle them with the lemon juice.
Heat abundant oil in a deep-fryer or a large, heavy pan with tall sides. When the oil is ready (365 F, or when a small piece of bread dropped in the oil forms many small bubbles all around), dry the apple slices, dip them in the batter, and fry them in small batches, until golden.
Dry them very well on a double or triple layer of paper towel, and sprinkle them with sugar (you can also add cinnamon). Serve immediately!