Ingredients
- 7 cardamom pods
- 1 teaspoon ground cinnamon
- 40 g cornflour
- ½ heaped teaspoon baking powder
- 270 g plain flour
- 5 heaped tablespoons caster sugar
- 2 medium free-range egg yolks
- 400 ml can of chilled lager
- 30 g salted butter
- 2 large Bramley apples , (about 500g)
- 6 tablespoons whole milk
- 1.5 litres vegetable oil , for frying
- SALTED CHOCOLATE SAUCE
- 150 g quality dark chocolate , (70%)
- 4 tablespoons double cream
- 2 tablespoons light brown muscovado sugar
Method
- Crush the cardamom pods, pull out the seeds and finely grind in a pestle and mortar.
- Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon.
- Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest.
- Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed.
- Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt.
- Heat the oil in a wide, deep, heavy-based pan (no more than half full), to 190ºC/375ºF (use a thermometer, or drop in a piece of bread: it should turn golden in about 35 seconds), or use a deep-fat fryer.
- Dunk the apple slices in the batter and fry, in batches, for 6 to 8 minutes, or until crisp and a rich brown colour, turning regularly. Drain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar.
- Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of salt. Melt over a medium-low heat for 2 to 3 minutes, or until smooth and pourable.
- Serve the sauce immediately, alongside the warm fritters for dipping.
