Apple Fritters

Ingredients

• four apples, fairly large ones
• four tablespoons of flour
• half a teaspoon of salt
• one tablespoon of oil
• half a tumbler of tepid water
• two whites of egg
• two tablespoons of butter
• a little sugar

Method

1. 1

   Peel and slice the apples into rings, removing the cores.

2. 2

   Mix flour and salt in a basin.

3. 3

   Gradually add oil and tepid water, stirring well.

4. 4

   Beat egg whites to a stiff froth and fold into the batter.

5. 5

   Dip apple rings in the batter and fry in hot butter until golden brown.

6. 6

   Drain on kitchen paper and sprinkle with sugar.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 48. The excerpt below is the record exactly as published.

Apple Fritters. Now for my sweets. The first one on the list is the familiar Apple Fritter, or "Beignet de Tommes. It is quite easily cooked, especially if a little care be taken over the i8o THE CHAFING DISH concoction of the all-important matter of batter. Begin by carefully peeling four apples, fairly large ones for choice, then cut them into slices, about one-eighth of an inch thick, and take out the cores. Now make the batter. Put four tablespoons of flour in a basin with half a teaspoon of salt. Pour one tablespoon of oil on to half a tumbler of tepid water. They will not mix of course. Add this gradually to the flour, stirring it well. Next beat up two whites of egg to a very stifi^ froth, and stir it lightly into the flour. The batter is then ready for use. The eggs should not be added until you are quite ready to make the fritters. Now with a skewer or fork take up the apple rings, one by one, dip them in the batter, see that they are well covered, and then drop them into the Chafing Dish in which you have heated two tablespoons of butter

Cook this with the app: pantry check, scaling, and the assistant.