Core and peel the apples and cut each into
4 thick slices. Put them in a shallow dish with the sugar and brandy and
turn them so that they are well coated. Leave for at least 1 hour, turning
occasionally so they absorb the liqueur.
For batter: Beat the yolks with the oil and salt and then stir in the flour and mix well. Gradually beat in the water, vigorously, mashing any lumps. Leave for an hour then fold in the stiffly beaten egg whites.
Heat about 3/4 inch of oil in a large frying pan. Dip the apple slices in the batter, about 5 at a time, making sure that they are well covered with batter. Lift each one out carefully and lower into the hot oil. The oil should be sizzling but not too hot or the fritters will brown before the apple becomes soft inside. Turn slices to brown on both sides. Lift out carefully with a slotted spatula and drain on a clean grocery bag. Sprinkle or pass the superfine sugar for garnish. Cinnamon can be added to the superfine sugar if desired. Serves 4