1 large egg, beaten
2 tablespoons all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 Fuji apple
4 cups mixed salad greens
Vegetable oil for frying 4 ounces Roquefort cheese, crumbled


1. In small bowl, beat together egg, flour, sugar and salt until smooth batter forms. Peel and core apple; cut into long 1/4-inch-thick strips. Drop apple strips in batter, stirring to coat.
2. Just before serving, divide salad greens among serving plates and make fritters: In large skillet, add vegetable oil to completely cover bottom of skillet; heat oil over medium heat. Drop one apple strip in oil to test temperature - oil should sizzle and apple strip should brown in 30 to 40 seconds. With slotted spoon, remove apple strip to paper towel.
3. Drop remaining apple strips by tablespoonfuls into hot oil; cook 40 to 60 seconds, turning, until fritters are golden brown on all sides. Drain fritters on paper towels. Top each salad with apple fritters and some Roquefort; serve immediately.

Cool salad greens and warm apple fritters combine to make a satisfying first course.

Greens with Apple Fritters & Roquefort
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