Stale Bread Apple & Cinnamon Fritters
Ingredients (for the crust)
150 ml of San Pellegrino Limonata
200 gr of crustless stale bread cut into small chunks (such as ciabatta, sourdough or pane di casa)
1 egg
3 tablespoons of plain flour
1 tablespoon of baking powder
1 teaspoon cinnamon
Finely grated zest of 1 lemon
50 gr of caster sugar for batter and 1 cup for rolling
1 green apple, peeled and cut into small cubes
1 heaped teaspoon for the batter and 2 tablespoons cinnamon for rolling
Vegetable oil for deep frying
Method
Place the bread into a shallow mixing bowl, pour in the Limonata and mix the bread around so that all pieces are soaking. Leave it to soften for 20 minutes.
While the bread is soaking in a bowl make your batter, add your eggs and 50g of the sugar to a bowl and beat until combined. Add 1 heaped teaspoon of the cinnamon and mix.
Return to the bread and mix it with your hands into a pulp consistency. Once the bread has been pulped add in the egg, sugar and cinnamon mixture along with the flour. Mix it together to from a batter. Then add in your baking powder and lemon zest, mix. Then add in the apples and mix it all together until incorporated.
Heat up the oil in a medium, non stick skillet. You will need enough oil to deep fry, that will depend on the size and shape of your pan.
In a bowl mix together 1 cup sugar and cinnamon, set aside.
Once the oil is hot, drop in your mixture, 1 tablespoon per fritter. It will puff up and colour quickly. Turn the fritter(s) around to cook evenly for 3-4 minutes. You will have to do this in a few batches. As they cook, lift them out with a slotted spoon and rolled them straight into the sugar and cinnamon bowl you prepared earlier. Set onto a plate and serve straight away.
