Peel and remove core from the apples, then cut into thick slices. Drizzle with lemon juice.
Separate the eggs. Beat the wine, oil, egg yolks, vanilla and lemon zest together. Beat egg whites with salt and 2 tablespoons sugar until stiff and then fold into the batter. Heat the oil in a saucepan until bubbles form when a wooden spoon handle is dipped in it.
Dredge the apple slices into the batter and fry until golden brown in batches in the hot oil.
Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with the cinnamon-sugar mixture and serve immediately.