Start by thoroughly washing the apple, then dry it and remove the core. Cut the apple into thin slices, trying to maintain a uniform thickness for even cooking.

Prepare a smooth, lump-free batter by mixing enough flour with the egg and milk in a bowl. The consistency should be similar to that of a pancake batter, neither too liquid nor too dense.

Heat plenty of extra-virgin olive oil in a large pan, bringing it to medium-high temperature (around 170°C if you have a kitchen thermometer).

Coat the apple slices in flour, making sure to coat them well on both sides. This will help the batter to adhere better.

Dip the floured slices in the prepared batter, making sure they are completely covered.

Fry the apple slices by immersing them in the hot oil for about 5 minutes or until they are golden and crispy, turning them halfway through cooking to ensure even browning.

Drain the fritters on paper towels to remove excess oil.

Serve the fritters hot, generously dusted with icing sugar.