Make the Batter

• In a bowl, add the dry ingredients: flour, sugar, baking powder, and salt.
• Whisk together well with a hand whisk. Set this aside.
• In another large bowl, add milk, egg yolk, and melted butter.
• Whisk together until combined.
• Now gradually pour the flour mixture into wet ingredients and mix until smooth.
• The batter should be thick like heavy cream.
• In a large frying pan, heat vegetable oil on medium-high heat until it turns hot.
• Meanwhile, peel and core apples. Then, slice each apple into ¼”- thick rings and place them in a shallow dish.
• Squeeze lemon juice over apple slices and use your hands to gently toss apple rings to coat with lemon juice (this will prevent browning).
• In a medium bowl, beat 2, egg whites with an electric hand mixer, egg beaters, or a whisk until stiff peaks form, but whites are not dry.
• If you over-beat, it will be difficult to blend. Use a spatula to gently fold whites into the batter until fully incorporated.
• Remove apple slices one at a time from the lemon juice, allowing any excess juice to drip back into the bowl then dip both sides of the apple in the batter to fully coat, allowing excess batter to drip back into the bowl.
• Fry 5 or 6 apple rings in hot oil at a time (to avoid crowding) for about 2 minutes until it turns golden browned and crisp from all sides. Flip it once.
• Then take out them with a strainer and transfer fritters to a paper tissue-lined plate to absorb excess oil.
• To serve, dust with powdered sugar or dip both sides in cinnamon sugar.