1 cup (150 g) unbleached all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

2 eggs

1/4 cup (55 g) sugar

1 1/2 cups (270 g) finely grated unpeeled apples, any variety

2 tbsp icing sugar

1/2 tsp ground cinnamon

Vegetable oil, for frying

Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.

In a bowl, whisk together the flour, baking soda and baking powder.

In a large bowl, beat the eggs and sugar with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters. Fold in the dry ingredients using a whisk, then stir in the apples.

Spoon the mixture into a pastry bag fitted with a 1/2-inch (1 cm) plain tip.

Pipe the batter in a spiral motion into the hot oil to create 4-inch (10 cm) funnel cakes. Watch out for splattering. Fry for 2 to 2 1/2 minutes, flipping halfway through cooking. Drain on the paper towels and let cool.

In a small bowl, combine the icing sugar and cinnamon. Using a fine-mesh strainer, sift the mixture onto the funnel cakes.

Delicious served with baked apple sorbet (see recipe below) or vanilla ice cream.

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