method
1. Half-fill a large wok or deep fryer with oil and put it on to heat. Break the egg into a bowl, add a pinch of salt and whisk until frothy Whisk in the mineral water, then the flour - you are not aiming for a smooth batter.
2. Mix the sugar and cinnamon together on a saucer and set aside. Peel, core and slice the apples into rings about 5 mm (1/4 in) thick.
3. Dip each of the apple slices into the batter with a fork. When the oil has reached a temperature of 190°C (375°F), and a few drops of the batter sizzle as soon as they are dropped in, deep-fry the apple fritters in two or three batches for 1-2 minutes each, or until they are puffed and golden, turning them over with a slotted spoon halfway through cooking.
4. Drain them on kitchen paper and serve very hot, sprinkled with the spiced sugar.
