Peel and core the apples, cut them into circles 0.4 inch (1 sm) thick, put in a bowl. Cover them with a portion of sugar mixed with ground cinnamon, add rum and leave for 30 minutes.

To make batter, mix the sieved wheat flour with baking powder, add salt, egg yolks and 2 tablespoons of vegetable oil. Add gradually beaten egg whites and beer.

Dip the apples in batter and deep fry for 8-10 minutes on both sides until golden crisp appears.

Take the ready apples out with a skimmer and let the oil drain on a paper towel. Coat the apples with cinnamon and sugar powder mixture and serve.