Zaczynamy od umycia i obrania jabłek (ok. 4 szt.), następnie kroimy jabłka w krążki (plasterki o grubości ok. 7 mm) lub na ósemki. Wydrążamy z nich gniazda nasienne.
Do miski wsypać 60 dag mąki, wbić 2 jaja, wlać 3 łyżki oliwy, dodać odrobinę cukru i szczyptę soli, wymieszać mikserem powoli wlewając 125 ml mleka. Zmiksować na jednolitą masę.
Rozgrzać patelnię, nalać trochę oleju i gdy będzie gorące włożyć jabłka uprzednio zanurzone w cieście.
Smażyć na złoty kolor z dwóch stron, po około 3 minuty z każdej strony.
Odłożyć na talerz i posypać z cukrem pudrem wymieszanym z cukrem waniliowym.
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