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
- 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.
- Heat 10cm of oil in a saucepan over medium-high heat until it reaches 180°C on a deep-frying thermometer.
- 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.
- 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.