Beignets Aux Pommes (Apple Fritters)
Belgium Desert
Yield: 24 Fritters

3/4 c Flour, all-purpose 1/2 c Beer, light
1/8 t Salt Oil, vegetable - for frying
1 ea Egg - slightly beaten 2 ea Egg whites
1 T Oil, vegetable 4 md Apples
1 t Rum 1/2 c Sugar, powdered

Sift flour and salt into a large bowl.
Stir in egg, 1 T oil and rum.
Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream.
Cover bowl - let stand 1 hour.
Heat oil for deep frying to 350F.
Immediately before cooking fritters,
beat egg whites until stiff and glossy.
Use a wooden spoon to fold beaten egg whites into batter.
Peel and core apples - cut into 1/4 inch crosswise slices.
Dip in butter, 2-3 at a time, covering completely.
Lower into hot oil fry until golden brown on both sides.
Drain on paper towels keep warm.
Repeat until all slices are battered and fried.
To serve, sprinkle fritters generously with powdered sugar - best served hot.