Apple Fritters

Method

1. Peel the Renetta apples, remove the core, and cut into thick slices.
2. Place the apple slices in a bowl and squeeze half a lemon over them. Toss to prevent oxidation.
3. Prepare the batter: In a bowl, combine 2 whole eggs, a pinch of salt, flour, baking powder, and cold milk. Whisk until smooth and no lumps remain.
4. Heat a generous amount of high-oleic oil in a deep pan for frying. Dip each apple slice into the batter, coating evenly, then carefully place it in the hot oil. Let it fry for 4-5 seconds on one side to form a crust, then continue frying. After about 2 minutes, flip the fritter and fry for another 2 minutes until golden and cooked through.
5. Remove the fritters from the oil and drain on paper towels. Dust immediately with granulated sugar.
6. Meanwhile, prepare a neutral custard (crema inglese) following a separate recipe. Warm the custard gently in a bain-marie (or microwave) and stir in ground cinnamon. Do not overheat, or the yolks may curdle.
7. To serve, arrange the fritters on a plate, drizzle with the warm cinnamon custard, and dust with powdered sugar.