I've never seen this apple in Australia so when I saw it here, naturally enough, I had to buy some. This apple was developed in the 1860's by a Doctor Stayman and it's characterised by the russet/green speckled skin - the flesh itself as a green tinge to it.
It makes for an interesting eating apple - at first bite you'll find that it has a lot of flavour and is firm and juicy but there's also quite a bit of tartness but as you take further bites, this tartness actually becomes appealing as it makes the fruit very refreshing.
The recipe I'm making is one my mother would make on special occasions - Frittelle di Mele or Apple Fritters. What I love about this recipe is its honesty - if you have a fork you can make the batter and there's no need to rest the batter either. This is especially useful when you're in a holiday apartment that lacks many of the luxuries of your kitchen at home.
Frittele di Mele - Apple Fritters
2 Stayman Apples, peeled, cored and sliced
100 grams plain flour
1 sachet Bertolini Lievito Vaniglinato (or 16 grams baking powder)
1 tablespoon icing sugar, approx
If you can't find Stayman Apples, use any other cooking apple such as Granny Smith.
Sift the plain flour, baking powder and icing sugar together into a bowl. Lightly whisk the egg with your fork and pour it into the flour. Add in milk and then bring the mixture together - you'll need to add enough milk to form a slack batter - how much milk will depend on the absorptive capacity of the flour.
Tip in the slices of apple and stir well to coat.
Next step is the part that scares most people - deep frying. For sweet dishes use a neutral oil like sunflower. It's best not to cook these in those huge deep fryers - just use a small saucepan and fill it with an 1½inch/3cm of oil. It makes the whole process a lot more controllable and should help remove some of that fear.
You need to fry them on both sides until golden, this should take less a minute and then place them on paper towels while you continue frying the rest.
Finish them off with a generous sprinkling of icing sugar and serve while still warm.