Prep Time: 20 minutes        |        Cook Time: 20 minutes        |        Serves: 26

Ingredients

• 450g granny smith apples  
• ½ lemon, juiced  
• 180g White Mill plain flour
• 50g White Mill caster sugar
  
• 2½ tsp White Mill baking powder
• ½ tsp Stonemill ground cinnamon
• ¼ tsp salt
• 2 tbsp water
  
• 150ml Farmdale milk
• 2 Lodge Farms free range eggs
• 2 tsp White Mill vanilla extract
• 2 tbsp Beautifully Butterfully butter, melted
  
• 200g Bramwells honey
• Pure Vita vegetable oil, for deep frying

Method

1. For the burnt honey, place honey into a small saucepan over a medium-high heat. Bring to a boil for 2-3 minutes and cook until the honey darkens slightly (see tip). Remove from the heat and gently whisk in 2 tablespoons of water – be careful as it can spit. Set aside to cool.
2. Peel and core the apples and cut into 1cm dice. Toss with the lemon juice and set aside.
3. Heat oil to 180°C in a deep fryer (or you can use a saucepan). Line a baking tray with paper towel. Set a cooling rack over the top, to be used to drain the fritters.  
4. For batter, whisk the flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. Whisk milk, eggs and vanilla in a separate bowl or jug, then whisk it into the flour mixture until you have a smooth batter. Fold in the apples and lemon juice, followed by the melted butter.
5. Carefully lower in heaped tablespoons of the batter into the hot oil, making sure you don’t overcrowd the pan (they will expand slightly). Cook for 2-3 minutes, turning over halfway until golden brown. Drain on a cooling rack and repeat in batches with the remaining batter.  
6. Drizzle with the burnt honey and serve.

Tip: Don’t let the honey get too dark, or it will burn and become bitter.  

Optional: You can swap out the burnt honey for a good dusting of cinnamon sugar.