• Peel the whole apples. Grab a small knife and, working with one apple at a time, slice off each end to create straight edges. Now, working from one end, slice the apple horizontally in quarter inch rounds. Take each slice and cut out the core to create a 'hole'. Take a lemon half and rub it over each slice - this ensures it won't brown - and put the apple slices into a bowl. Repeat with the remaining apples.
• Mix together the sugar and cinnamon, then sprinkle over the apples and toss together. Leave for about 15-20 minutes, during which time you can make the batter.

For the batter:

• In a bowl, add the flour, milk, egg, baking powder and salt and whisk until smooth. The batter is meant to be quite runny (for a tempura style batter), however you can adjust the texture by adding more flour (to make it thicker) or more milk (to make it thinner).

To cook:

• Heat up the oil in your deep fryer. Once at full heat, take some metal tongs, pick up an apple slice, dunk it into the batter ensuring it is fully covered, and drop carefully into the oil (continue to add as many apple slices as your deep fryer has room for without crowding). When the fritter is golden brown, flip it over to cook the other side. When done, lift the fritter out of the oil shaking off the excess oil, then place on a large plate covered in absorbent kitchen paper (this step is important - if you don't drain the excess oil the fritters will be limp). Repeat with remaining fritters.
• Transfer the fritters to a serving plate, dust with icing sugar and serve immediately.