Thanks for the suggestions, My problem yesterday was batter that wouldn't crisp up, I'll try hotter oil. The apple bubbled out where batter hadn't properly covered the slices, I'll be more careful with drying, and try the dusting of flour.
Gnomad, what is your eye looking for when making batter, thick and elastic, creamy, or very runny. Or lumpy, which mine come out when I'm on the third batch and getting flustered.
Jim likes golden syrup on his, I prefer the crunch of granulated sugar.
I don't think my mother would have used any thing much in the batter, this was a cheap option in my hard-up childhood.