Apple fritter rings

Mix blonde beer with egg yolks and oil, then add sifted flour, salt, sugar and yeast.

Rest the batter covered for about an hour.

Peel the apples, cut into 1/3-inch (about 8 mm) slices and core the slices.

Hold the apple slices in water with the juice of one lemon to stop browning.

Variation: peel bananas, cut in half and split each half lengthwise, four pieces per banana; pineapple slices need water but no lemon juice.

Beat room-temperature egg whites with a pinch of salt and cream of tartar or a few drops of lemon juice to a soft peak.

Fold the meringue into the rested batter in two additions.

Heat the frying oil to 375F / 190C; drain the fruit and pat dry on paper towels.

Dip the rings in batter and fry a few at a time until golden brown, about four minutes on each side.

Drain on paper towels and sprinkle generously with powdered sugar while hot, with cinnamon if desired.