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   Ingredients :
  Fritter or beignet batter:
cup warm milk
1 cup flour
teaspoon dry active yeast
1 teaspoon sugar
teaspoon salt
2 tablespoons unsalted butter, melted
1/3 cup beer, lukewarm
1 tablespoon vegetable oil
3 egg whites

cup water
2 tablespoons sugar
1/3 cup apple brandy
Juice of 1 lemon

3 apples

1 cup apricot jam
Vegetable oil for frying
Confectioners sugar for dusting

Fritter or beignet batter:
Place flour in a large bowl and make a well in the center. Dissolve yeast in warm milk and add it to the well. Add sugar, salt, melted butter and gradually whisk in flour and continue mixing until mixture is soft. Whisk in beer and pour oil over the batter to prevent a crust from forming. Cover the bowl with a plastic film and let batter raise at room temperature for 45 minutes.

Combine water with sugar in a saucepan and stir until sugar is dissolved. Bring to a boil over low heat for 2 minutes. Remove from the heat and cool at room temperature. Add apple brandy and lemon juice.

Peel, core and slice apples. Place apple in a deep bowl. Pour syrup over apples and soak them in the syrup for 30 minutes, turning them occasionally. Remove apple slices from syrup and dry in paper towel. Reserve the syrup.

Process or blend apricot jam and pour it in a saucepan. Add reserved syrup and boil for 3 minutes. Remove from the heat and keep warm.
Heat plenty of oil in the skillet.
When fritter or beignet batter has risen, beat egg whites until stiff peaks form and fold gradually into the batter. Introduce an apple slice in the batter and transfer them to the skillet with hot oil. It is better not to fry more than two slices at a time. Apple slices go at first to the bottom and then slowly rise to the surface. If slices remain in the bottom it means the oil is not hot enough. Fry fritters until golden, turning them with a wooden spoon or with tongs.
Remove from the skillet and drain in paper towel. Keep fritters warm in the oven until the rest are ready.
Serve 2 or 3 fritters in each dish and dust them with confectioners sugar. Serve apricot sauce in a separate sauceboat.
        6 servings
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