The only way I've had a dish called apple fritters is as a fried dough. This simple treatment is so much more delicious.
The peeled, sliced apple rings are soaked for an hour in a mixture of sugar, grated lemon peel, and rum. Then they are dipped in a pastella and fried in hot vegetable oil until they become a golden brown.
After draining, they're served hot with a simple dusting of powdered sugar.
Here is where I veered off the straight and narrow just a teeny bit. There was a couple of tablespoons of that rum mixture left. I hated to waste it. So I blended it together with equal parts mascarpone and Bulgarian yogurt to make a sauce which I spread in the center of the plate before arranging the fritters on top.