Start by separating the egg yolks and whites. Place the egg yolks in one bowl and the egg whites in another. In a separate bowl, mix together the flour, salt and cardamom. This forms your dry ingredient mixture. Heat the milk and, whilst it is still warm, whisk it together with the egg yolks, butter and flour mixture. Do this a little at a time to ensure a smooth and even batter.
Whisk the egg whites with the sugar until stiff peaks form. Gently fold the stiffly whisked egg whites into the batter, taking care to combine the ingredients carefully to retain the airiness. Leave the batter to rest for 15–20 minutes to allow it to settle.
Heat up your apple fritter pan. You can use a small knob of butter for the first batch of apple fritters, but there is so much butter in the batter that it isn’t necessary for the rest. Pour the batter in a steady stream, and make sure to flip the apple fritters several times whilst pouring, so you don’t end up with triangular apple fritters.
