4 apples
2 tablespoons sugar and cinnamon
5 ml kirsch
150 g flour
125 ml beer
2 eggs
olive oil

Peel and core the apples and cut them into rounds. Spread kirsch, sugar and cinnamon over the slices.
Separate the egg yolk from the white. Whip the white and mix it carefully with the rest of the ingredients. Dip the apple slices in the mixture and deep-fry in hot olive oil.
Sprinkle a pinch of cinnamon and sugar on them. Serve warm with vanilla sauce.