- 2 large eggs
- 2 tablespoons sugar
- 3/4 cup dry white wine
- 1 cup apple juice
- 1 pinch salt
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 3 cups all-purpose flour, sifted
- 2 lb tart apples (such as Granny Smith or McIntosh), peeled, cored, and cut into eighths
- Vegetable oil, for deep-frying
- 1/4 cup confectioners’ sugar, for garnish
- 1 cup heavy cream, whipped to soft peaks for serving
- Whisk the eggs and sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests, and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.
- Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
- Pour the oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350F on a deep-frying thermometer. To make the fritters, use a large spoon to scoop up about 4 apple wedges and use another spoon to push the mixture gently into the oil. Continue adding the fritters to the hot oil, but do not overcrowd. Deep-fry until the fritters are light golden brown, about 5 minutes. Drain the fritters on absorbent paper towels. Repeat with the remaining fruit and batter. It is best to serve the fritters immediately, but, if necessary, they may be kept warm in a 200F oven, while finishing the remaining fritters. Leave, uncovered, to keep the fritters crisp. Dust lightly with confectioners’ sugar and serve
with the whipped cream.