Apple, Earl Grey Tea & Oat Fritters

Serves 4

Ingredients

½ cup rolled oats

1 ¼ cup plain flour

1 tbsp caster sugar

1 tsp loose Earl Grey tea leaves

1½ tsp baking powder

2 Granny Smith apples, peeled and coarsely grated

1 cup buttermilk

2 eggs, separated

Vegetable oil, to shallow fry

¼ tsp fine salt

Finely grated lemon zest, to serve

For the Sweet yoghurt drizzle

½ cup Greek-style yoghurt

1 tsp lemon juice

¼ cup icing sugar mixture, sifted, extra to serve

Method

1. Place the oats in a small food processor and pulse until roughly chopped. Place in a large bowl with flour, sugar, tea leaves and baking powder. Add the apples, buttermilk and egg yolks; stir until smooth. Set aside for 30 minutes to rest.
2. Heat 10cm of oil in a saucepan over medium-high heat until it reaches 180°C on a deep-frying thermometer.
3. Meanwhile, whisk eggs whites and salt until stiff peaks. In three batches, fold the egg whites into the batter. Using a tablespoon, in batches scoop batter and lower into the oil. Cook for 2-3 minutes, carefully turn and cook for a further 2 minutes, or until golden. Drain on a wire rack. Repeat with remaining batter.
4. To make sweet yoghurt drizzle, combine yoghurt, lemon juice and icing sugar mixture together; whisk until smooth. Serve fritters with sweet yoghurt drizzle, dusted with icing sugar and lemon zest.