Apple Fritters II
congerdesign (Pixabay License)

Apple Fritters II



  1. Peel and core 3 large apples, cut them into slices half an inch thick, put them in a dish with the sugar and brandy, cover with another dish, and leave them 2 hours.
  2. In a separate basin mix the flour with the oil salt, and sufficient tepid water to make a batter the thickness of cream, avoiding lumps cover the basin, and let the batter stand 2 hours then add the well-beaten white of egg to the batter, dry the slices of apple on a cloth, dip each piece in the batter, so that it is quite covered, and fry in hot fat or oil serve with powdered sugar.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: apple, brandy, loaf sugar, flour, salad oil, salt, water, egg white

Equipment: measuring cups, measuring spoons, knife, stove, pot

See Also