Apple Beignets (oma Van Caneghem)

1/4 kg flour + water = liquid dough to dip apple slices in
add 2 egg yolks
1 spoon of fine oil
2 spoons of cognac
salt
beat 2 egg whites to snow
mix with dough

dip apple slices (circular) in dough and deep fry

possibly replace cognac by rhum
or a small glass of beer + whiff of cinnamon and some sugar