(Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)

SERVES 4

These fritters, a version of those served at Schöneck, are essentially Südtirol-style apple doughnuts.

FOR THE CRANBERRY COMPOTE:
1⁄4 lb. fresh or frozen cranberries (about
   1 cup)
1⁄4 cup sugar
1 1⁄2 tsp. kirsch

FOR THE CINNAMON APPLE FRITTERS:
2 granny smith apples
2 tbsp. fresh lemon juice
1 cup flour
1 cup light beer
1 tbsp. canola oil
1⁄2 tsp. Vanilla Sugar
2 egg yolks
2 egg whites
Pinch of salt
1 tbsp. granulated sugar

1 cup granulated sugar
1 tbsp. ground cinnamon
Canola oil for frying
2 tsp. chopped mint

1. For the cranberry compote: Put cranberries, sugar, and 2 tbsp. water into a small pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until cranberries have begun to soften and split, 8–10 minutes. Remove from heat; stir in kirsch. Transfer to a small bowl and let cool.

2. For the cinnamon apple fritters: Peel and core apples; cut each crosswise into 9 slices. Transfer slices to a medium bowl and toss with lemon juice; set aside. Whisk together flour and beer in a medium bowl. Add oil, vanilla sugar, and yolks; stir to make a batter. Put egg whites and salt into a medium bowl and beat until stiff peaks form. Add granulated sugar and gently whisk to combine. Gently fold egg whites into batter.

3. To assemble: Stir sugar and cinnamon together in a medium bowl; set aside. Pour oil into a large pot to a depth of 2" and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches and using a fork, dip each apple slice in batter, shake off excess, and fry until golden brown on all sides, 4–5 minutes. Using a slotted spoon, transfer fritters to a paper towel–lined plate; let drain briefly. Toss fritters in sugar mixture to coat. Divide fritters between 4 plates. Spoon a little compote onto each plate and sprinkle with mint. Serve immediately.