5-6 apples, cored, sliced into 3/8 inch rings
Juice of 1/2 lemon
1-1/3 cups flour
1/2 cup milk
1 tablespoon rum
1/4 cup sugar
1 pinch salt
Sugar and cinnamon for dusting
Sprinkle the apple rings with lemon juice to prevent them from discoloring. Place flour, eggs, milk (add milk gradually - you might not need the whole half cup), rum, sugar and salt into a bowl and mix until you have a thick batter.
Melt 2 tablespoons butter in a pan. Dip the apple rings into the batter one at a time and place in frying pan. Fry on both sides, turning several times until golden brown. The apples should be soft when pierced. If necessary add more butter to pan. When done place the apple rings onto a paper towel to drain; sprinkle while still warm with cinnamon and sugar.
Tidbit: The dough is to die for. In the end I cut up the apple rings, added raisins and made my own apple/raisin omelet.