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Apple Fritters

  • Needed for the batter:
  • 1/2 pound of flour
  • 1/2 ounce of butter
  • 1/2 saltspoonful of salt
  • two eggs
  • milk
  • apples
  • hot lard or clarified beef dripping
Needed for the batter, half a pound of flour, half ounce of butter, half saltspoonful of salt, two eggs, milk, apples, hot lard or clarified beef dripping. Break the eggs; separate the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well, rub down any lumps that may be seen, and add the whites of the eggs, which should have been previously well whisked; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with the cutter. Throw the slices into the batter; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, place them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of boiling paper before the fire, to absorb the greasy moisture; then dish on a white d'oyley, piled one above the other; strew over them some pounded sugar, and serve very hot. The flavor of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon juice, for three or four hours befroe wanted to the table; the batter, also, is better for being mixed some hours before the fritters are made.
Submitted by Cassyjean - Torrington, CT Oct 2, 2009
15 min 30 min 45 min
Recipe Rascal