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Pour out half of your lukewarm milk, add the yeast.
Add the rest of the milk to the flour along with the pale ale, egg yolk, salt, and after 10 minutes add the rest of the milk with the yeast and finally work in 2 tbsp of peanut oil.
Cover and leave it at room temperature for 2 hours.
Peel and slice the apples, place them in water with lemon.
Drain the apples and toss them with Calvados, lemon juice, and sugar. Let sit for 30 minutes.
Whip the egg whites until they hold peaks, then carefully fold them into the bubbly batter.
Dip the apples into the batter and fry at 375°F for about 90 seconds per side.
Drain the fried fritters on paper towels and finish with a light dusting of powdered sugar.