Adapted from memoriediangelina.com
Rum, cognac, Marsala wine or other liqueur of your choice
For the batter:
g (½ lb) flour
ml (1 cup) milk
A few drops of vanilla extract (optional)
For frying and finishing the dish:
Separate the eggs. Prepare a batter by mixing the yolks and all the other batter ingredients together until they form a smooth, rather thick batter. If it’s too thick, however, you can add a few drops more of milk. Let the batter rest for at least 30 minutes, preferably an hour. Just before you are ready to fry, whip the egg whites until stiff and fold them into the batter using a spatula. Meanwhile, peel and core your apples (see Notes) and slice them horizontally into thin rounds. As you go along, transfer the slices to a bowl and sprinkle some sugar and liqueur over them. Let the apples macerate for at least 30 minutes as well, preferably longer, then pat them dry. When both your batter and apples are ready for cooking, dip the macerated apple slices in the batter, making sure they are well coated on all sides. Shallow-fry the slices in the oil until they are lightly golden brown on each side. As for any frying, make sure your slices are well spaced in the skillet to ensure proper browning and avoid sogginess. Transfer the slices to a plate lined with paper towels or a baking rack as the slices are done. Sprinkle your Tyrolean Apple Fritters with confectioners sugar and serve.