Preparate una pastella mescolando c

Preparate una pastella mescolando con la frusta in una terrina il latte, la farina, i due tuorli, un cucchiaio di zucchero, un pizzico di sale e il rum.
2
Per renderla più soffice, incorporate gli albumi d'uovo montati ‘a neve’ o aggiungete un cucchiaino di lievito vanigliato. Sbucciate 3 o 4 grosse mele (tipo ‘golden’ o ‘renette’), eliminate il torsolo senza romperle e tagliatele trasversalmente a fette di circa 5 mm di spessore.
3
Immergete le fette nella pastella e friggetele in padella a fuoco medio/alto con abbondante olio bollente finché saranno dorate (potete verificare la temperatura immergendovi qualche goccia di pastella).
4
Fatele friggere da entrambi i lati rigirandole a metà cottura. Una volta pronte, asciugate le frittelle su un foglio di carta assorbente e fatele riposare per qualche minuto. Servitele calde, dopo averle cosparse di zucchero a velo ed eventualmente un pizzico di cannella.

Results (English) 1:

Prepare the batter by mixing with a whisk in a bowl of milk, flour, 2 egg yolks, 1 teaspoon sugar, a pinch of salt and rum.2To make it softer, incorporate the egg whites mounted ' stiff ' or add a teaspoon of vanilla baking powder. Peel 3 or 4 large apples (reinette ' golden ' or ' type '), remove the core without breaking them and cut across slices about 5 mm thick.3Dip the slices in the batter and FRY in skillet over medium/high with hot oil until they are golden brown (you can check the temperature with the plunge a few drops of batter).4FRY on both sides turning them halfway through cooking. Once done, dry the pancakes on a sheet of absorbent paper and let them sit for a few minutes. Serve hot, after they have been sprinkled with icing sugar and possibly a pinch of cinnamon.

Results (English) 2:

Prepare a batter by mixing with a whisk in a bowl the milk, flour, two egg yolks, a tablespoon of sugar, a pinch of salt and rum.
2
To make it soft, egg whites incorporated mounted 'snow' or add a vanilla teaspoon baking. Peel 3 or 4 large apples (type 'golden' or 'rennet'), remove the cores without breaking them and cut them crosswise into slices about 5 mm thick.
3
Dip the slices in the batter and fry in skillet over medium / high heat with hot oil until golden brown (you can check some of batter soaking temperature drop).
4
Let them fry on both sides turning them halfway through cooking. Once ready, dry the pancakes on a paper towel and allow to stand for several minutes. Serve hot, after being sprinkled with powdered sugar and possibly a pinch of cinnamon.

Results (English) 3:

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