Whisk the eggs, sugar, salt, and about half of the milk in a mixing bowl. Add the freshly milled flour and whisk until you get a thick, smooth batter. Fresh-milled flour hydrates quickly, so the mixture should feel dense, just like with all-purpose flour.

Add the rest of the milk and whisk again until the batter loosens slightly but stays thick enough to cling to the apples.

Peel the apples, remove the cores, and slice them into 6–10 mm rounds.

Heat enough lard in a wide pan to cover the bottom. Keep the heat around medium.

Dip each apple slice into the batter, let the extra drip off, and place the slices into the pan. Cover with a lid so the apples soften while frying. Lower the heat if the batter browns too fast.

Cook until both sides are golden, then transfer to a plate lined with paper towels. Continue until all slices are cooked.

Serve warm and dust with powdered sugar and cinnamon if you like.