A classic Argentine treat enjoyed alongside mate, tortitas de manzana are thin apple slices dipped in a cinnamon batter and fried until golden. Served warm with a dusting of powdered sugar, they make a quick sweet addition to any brunch spread.
Whisk the flour, baking powder, cinnamon and salt together in a bowl. Add the egg and milk, whisking until you have a smooth, soft batter.
Peel the apples and remove the cores, then cut them into thin rings about 5 mm thick.
Dip the apple rings in the batter and fry in hot oil until golden on both sides. Drain on paper towels.
Arrange the warm tortitas on a plate, dust with powdered sugar and serve right away.
Leave space between the batter-dipped apple slices when adding them to the hot oil, or they will stick together and cook unevenly. Allergens: contains wheat (gluten), milk and egg.
Swapping in a little vanilla alongside the cinnamon gives the batter a softer flavour; you can also use both spices together.
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