A Treat from the Farmer's Kitchen

Ingredients / quantities:
3-4 good, hearty apples
Sugar
Rum
Lemon juice

For the batter:
125 g sifted flour
1/8 l white wine
2 tablespoons of clarified butter
1 pinch of salt and a shot of Schnapps
2 eggs
Backing lard
Cinnamon and sugar

Directions:
Batter: Take the flour and the white wine and stir together until smooth. Then fold in butter, salt, Schnapps, and egg yolks. Let stand 1-2 hours in a warm place. Core and peel the apples and then cut them into slices as thick as your finger. Sprinkle with sugar and then with rum and lemon juice and let stand for ½ hour while weighted down with a plate. Dry the apple slices. Beat the egg whites into a stiff meringue and fold into the batter. Dip the apple slices individually in the batter and then deep-fry in the very hot lard. Let them drip dry, and then serve sprinkled with cinnamon and sugar.