Buckwheat Apple Pan Fritters - cooking recipe

Ingredients

2 large apples, peeled in alternating ribbons stem to stern (vertically)
1 cup dark buckwheat flour
4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 teaspoons ground flax seeds
1/4 cup pure apple cider (not alcoholic)
2 tablespoons dark amber maple syrup
1 tablespoon canola oil or 1 tablespoon coconut oil, for cooking
dark amber maple syrup, for serving (optional)

Preparation

Using a mandoline, slice each apple into even, thin rings (I suggest no more than 4-5mm thick). Place into a bowl of lemon water to stop browning while preparing the batter.
In a bowl, whisk together flour, baking powder, nutmeg, cinnamon and flaxseed.
Add the apple cider and maple syrup and whisk to make a smooth batter.
Heat a large, heavy-bottomed frying pan over medium-low heat and add the oil.
Pat apple slices dry and dip in the batter, evenly coating both sides.
Add to the hot pan and cook until batter is crisp on the underside and the apple is halfway cooked, about 5 minutes.
Flip slices and cook on the other side until the batter is crispy and the apple is fork-tender.
Serve immediately with a drizzle of syrup if desired.