A classic Argentine snack served with mate, tortitas de manzana are made by dipping thin apple slices in a cinnamon batter and frying them. Served hot with confectioners’ sugar, they make a quick sweet addition to a brunch table.
Mix the flour, baking powder, cinnamon, and salt in a bowl. Add the egg and milk and whisk until you have a soft, smooth batter.
Peel and core the apples, then cut them into thin rings about 5 mm thick.
Dip the apple rings in the batter and fry in hot cooking oil until golden on both sides. Transfer to a paper towel to drain excess oil.
Arrange the hot tortitas on a plate, sift confectioners’ sugar over them, and serve immediately.
Leave space between the battered apple slices as you add them to the hot oil; otherwise, they may stick together and cook unevenly. Allergen: contains wheat (gluten), milk, and egg.
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