Apple Fritters

In a small bowl, combine half of the lukewarm milk (1/2 cup) with the yeast. Let it sit for 10 minutes to activate.

In a larger bowl, whisk together the flour, the remaining milk, pale ale, egg yolk, and salt.

Pour the activated yeast mixture into the flour mixture and whisk to combine.

Whisk in the 2 tablespoons of peanut oil until the batter is smooth.

Cover the bowl and let the batter rest at room temperature for 2 hours.

While the batter rests, prepare the apples. Peel them, slice them into 1/4-inch thick rings, and remove the core using an apple corer or a small melon baller.

Place the apple rings in a bowl of water with the juice and peel of a lemon to prevent browning.

Drain the apple rings well. In a clean bowl, toss them with Calvados, a squeeze of lemon juice, and granulated sugar. Let them marinate for 30 minutes.

In a separate clean bowl, whip the two egg whites until they form stiff peaks.

Gently fold the whipped egg whites into the rested batter until just combined.

Heat about 2 inches of vegetable oil in a large skillet or pot to 375°F (190°C).

Dip each marinated apple ring into the batter, ensuring it's fully coated.

Carefully place the battered apple rings into the hot oil. Fry for about 90 seconds per side, until golden brown and puffed.

Remove the fritters from the oil using a spider strainer and let them drain on a paper towel-lined baking sheet.

Dust generously with powdered sugar and serve immediately while warm.