Apple Fritters

Ingredients

• Three large apples
• three ounces of flour
• one dessert spoonful of salad oil
• one ounce of sugar
• one gill of tepid water
• white of one egg

Method

1. 1

   Pare and core apples, cut into slices.

2. 2

   Mix flour, salad oil, and tepid water in a bowl.

3. 3

   Fold in whipped egg white.

4. 4

   Dip apple slices in batter and fry in hot fat until tender.

5. 5

   Drain and sprinkle with sugar before serving.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 58. The excerpt below is the record exactly as published.

white of one egg. Put the flour into a bowl, mix with it the salt and pepper, pour into the centre the salad oil, and over this the tepid water, beating all well together. Whip the white of egg to a stiff froth, and add this to the mixture in the bowl, stirring very carefully in order not to break the froth. Quarter the potatoes, and dip each piece separately O YSTER FRITTERS. 131 into the batter. Throw thein into hot clarified fat, and let them fry three minutes. Remove them from the frying pan, drain them of grease upon a sheet of kitchen pan, and serve piled high in a vegetable dish. Notes — All batters should be made an hour or two before using, adding the white of egg just at the moment of use, as the grains of flour soak and swell out by standing after being moistened, and so the batter becomes lighter. Parsnip fritters may be prepared with the same kind of batter used for the potato, but when parsnips are used they must be thor- oughly dried before being dipped into the batter. Oyster Fzittexv. — One dozen large oysters, four ounces of flour, one gill of milk, one-half teaspoonful of lemon juice, two eggs, one dessert spoonful of salad oil, one-half teaspoonful of salt, one-half teaspoonful of pepper. Drain the liquor from the oysters, and dry them each thoroughly in a towel. Spread them out upon a plate, keeping them as separate as possible that they may de- velope no moisture from contact, while the batter is being prepared. Put the flour into a bowl, mix with it the pepper and salt, and making a little hole in the centre of this, drop into it the yolks of the eggs and the salad oil. Pour over the yolks of the eggs and the salad oil the milk by de- grees, and mix the flour into it from the sides, taking care that it does not lump, then beat all smoothly together, and whipping the whites of the eggs to a stifl" froth, mix this lightly into the batter. Pierce the oysters through the ear with a skewer, and lifting them in this way, dip them one by one into the 132 CROQUETTES AND FRITTERS. batter, and throwing them into hot clarified fat or lard fry them, allowing each oyster ta remain in, four minutes. Drain off such superfluous grease as may cling to them upon a sheet of Icitchen paper, and arranging the fritters in a hot napkin, spray over them the lemon juice. Cheese Fritters. — Three ounces of flour, one ^%%^ one gill of tepid water, one saltspoonful of salt, one-half teaspoon ful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter. Put the flour into a bowl and melting the butter pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt and mustard. Stir in also the grated cheese, and Isist of all the white of the t%g which must first be whipped to a froth. Dip from this mixture tablespoon fuls and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat and place them upon a sheet of kitchen paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. Note — ^Any strong old cheese that is diy enough to grate, may be used instead of the Parmesan cheese for these fritters. Apple Fritters. — Three large apples, three ounces of flour, one dessert spoonful of salad oil, one ounce of sugar, one gill of tepid water

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