Put the beer, the yolk, the flour and the salt in a bowl and whisk the whole to a smooth batter; then let it rise for half an hour. Peel and core the apples and cut them into ½ cm rings. Sprinkle the rings with drops of lemon juice to avoid them turning brown. Whisk the egg whites with the sugar until very stiff and then fold it into the batter.
Heat the oil for deep frying. Dry the apple rings on kitchen paper, then dip them into the batter and deep fry them until they turn golden brown, turning them once. Drain them on kitchen paper.
Mix sugar and cinnamon and dredge the apple rings in it. Serve them on a preheated plate. back