Apple Fritters

Ingredients

• Prepare the paste No. 108
• Peel and core tart cooking apples

Method

1. 1

   Cut apples into even slices, dip in batter, and fry in hot grease until golden and soft.

2. 2

   Dust with sugar and cinnamon, and serve hot.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 90. The excerpt below is the record exactly as published.

APPLE FRITTERS. Prepare the paste No. loS. Peel and core tart cooking apples. Cut in even slices; dip the slices in the batter and drop in hot grease, Fry to a nice color, or until the apples are soft. Dust with sugar and cinnamon; serve hot. 683.— APPLE FRITTERS, PRINCESSE. Peel and core some nice tart apples. Cut each apple in even slices; simmer the slices in a light syrup till soft. Cut thin slices of bread, and stamp out pieces the size of the apples; spread each slice with a firm fruit jam, and sandwich a slice of apple between two of bread. Dip in the batter No. 108, and fry like the others, No. 682. Roll in sugar and cinnamon, and serve. 684 —PEACH FRITTERS. Peel and cut the peaches in halves (large peaches in quarters), or use the preserved fruit. Dip in batter, and fry like the Apple Fritters No. 682. 683.— PEAR FRITTERS. Prepare the 'pears the same way as for the com- pote No. 35 (or use the canned fruit), and pro- ceed as for Apple Fritters No. 6S2. 686.— ORANGE FRITTERS. Peel and divide the oranges in quarters; remove the seeds and the white skin; simmer in a light syrup; drain on sieve. Dip in batter and fry like the other fritters (see No. 682), Use the syrup with the juice of some oranges for the sauce. 687.— PINEAPPLE FRITTERS. Prepare the compote No. 49, or use preserved sliced pineapple Fry like other fritters (see No. 682). 688.— BERRY FRITTERS. Prepare the paste No.

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