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Cognac Apple Fritters

  • 4 medium-sized apples
  • 4 tablespoons cognac
  • 1 egg yolk, well beaten
  • 1 tablespoon sugar
  • 1/2 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 egg white, beaten stiff
  • Rum Sauce:
  • 2 eggs
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 4 teaspoons rum
Pare the apples, core and slice in circles or wedges. Place in a bowl, pour the cognac over them and cover tightly.
In the meantime, combine the egg yolk with the sugar and milk; add sifted salt, flour and baking powder; fold in the stiffly beaten egg white.
Dip the apples slices in batter and fry in deep fat, 360 to 375°F., 2-4 minutes (be patient, you rascal). Serve with Rum Sauce or powdered sugar.

Rum Sauce:
Beat 2 large eggs until thick and lemon-colored. Gradually add 1 cup powdered sugar and continue beating. Whip 1 cup heavy cream until very stiff, add 4 teaspoons rum and combine the two mixtures. The sauce must be beaten through and through.
Submitted by Cassyjean - Torrington, CT May 31, 2009
15 min 30 min 45 min
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