Apple Fritters

Ingredients

• russet apples
• roundels one-third of an inch thick
• powdered sugar and brandy or rum
• thin batter
• plenty of hot fat
• icing sugar

Method

1. 1

   Make a hole through the centres of the apples to remove the core and pips.

2. 2

   Peel and cut them into roundels.

3. 3

   Macerate them in powdered sugar and brandy or rum for twenty minutes.

4. 4

   Before serving, dry them slightly, dip into thin batter, and plunge into hot fat.

5. 5

   Drain, sprinkle with icing sugar, glaze quickly, and dish on a napkin.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 429. The excerpt below is the record exactly as published.

APPLE FRITTERS Take some russet apples, which are the best for the purpose, and make a hole through their centres with a tube three-quarters of an inch in diameter, to remove the core and the pips. Peel them and cut them into roundels one-third of an inch thick, and macerate them for twenty minutes in powdered sugar and brandy or rum. _ A few minutes before serving, dry them slightly; dip the roundels into thin batter, and plunge them into plenty of hot fat. Drain them, set them on a tray, sprinkle them with icing sugar

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