Method

• Whisk together the flour, granulated sugar, baking powder, cinnamon, and salt in a medium bowl
• Lightly beat the egg and milk in a small bowl
• Whisk the liquid ingredients into the dry ingredients just until combined
• The batter can be covered and refrigerated for up to 3 hours
• Peel the apples and slice the fruit from the core
• Cut the apples into 2cm thick match sticks
• Gently fold the apples into the batter
• Heat about 10 cm of the oil to 160C in a wide, deep pot
• Place a cooling rack over a baking sheet and line it with paper towels
• Using two forks lift up about 5 or 6 of the apple matchsticks from the batter, allowing the excess batter to drip back into the bowl
• The mixture should be irregular in shape, with just a very light coating of batter enrobing the apples
• Gently lower the batter-covered apples into the hot oil
• Repeat, adding a few more fritters to the oil without crowding the pot
• Fry the fritters, turning them from time to time, until crisp and golden brown, about 5 minutes
• Use a skimmer or slotted spoon to transfer the fritters to the paper towels
• Repeat with the remaining fritter batter, working in batches
• Stack the fritters on a serving platter, sprinkle with the icing sugar and cinnamon
• Serve immediately