“These indulgent and delicious fritters are totally moreish – they’re like apple churros. Give them a good coat of batter before you fry them, to ensure they are wonderfully fluffy and crisp, ready for covering in the Christmas-spiced sugar. ”
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By Myles Williamson
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Crush the cardamom pods, pull out the seeds and finely grind in a pestle and mortar.
Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon.
Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest.
Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed.
Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt.
Heat the oil in a wide, deep, heavy-based pan (no more than half full), to 190ºC/375ºF (use a thermometer, or drop in a piece of bread: it should turn golden in about 35 seconds), or use a deep-fat fryer.
Dunk the apple slices in the batter and fry, in batches, for 6 to 8 minutes, or until crisp and a rich brown colour, turning regularly. Drain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar.
Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of salt. Melt over a medium-low heat for 2 to 3 minutes, or until smooth and pourable.
Serve the sauce immediately, alongside the warm fritters for dipping.