Recipes+
Ingredients
Method
1.Roll ice-cream scoops in coconut to coat. Place on a baking paper-lined plate; freeze until required.
2.Sift flours and sugar into a medium bowl; make a well at centre. Whisk milk and egg in a small jug. Whisk milk mixture into flour mixture until smooth.
3.Peel apples, and remove core. Cut apples into 1 cm-thick rings. Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip apple rings in batter; drain off excess. Deep-try apple, in batches, until crisp and golden. Using a slotted spoon, transfer to paper towels.
4.Serve fritters with coconut-crusted ice-cream and drizzled with syrup.
Tip: Try sliced pear or pineapple instead of apple. Another test for oil ready for frying: dip end of a wooden spoon handle into oil. Bubbles should appear around handle.
Note
