French Apple Fritters (Beignets de Pommes)

Ingredients

• four large, tart cooking apples
• a table-spoonful of cream
• a few drops of lemon juice
• four ounces of clarified butter
• dredge with castor sugar
• mixed with a little ground cinnamon

Method

1. 1

   Peel and slice the apples, removing the core.

2. 2

   Sprinkle with sugar, cream, and lemon juice.

3. 3

   Drain, dip in egg white, then in flour.

4. 4

   Heat butter in a chafing dish, fry apples until golden, drain, and dredge with sugar and cinnamon.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

frencb apple fritters. (Beignets de Pommes.) Peel four large, tart cooking apples, cut them into slices, and remove the core from the centre of each slice. Put the slices on a plate, sprinkle over with castor sugar, a table-spoonful of cream, and a few drops of lemon juice. Drain the apple slices, dip them in white of egg, and then in flour. Heat up four ounces of clarified butter in the chafing-dish ; when very hot but not burning, drop in the apples, a few at a time, and fry the slices on both sides to a golden colour. Take them up, drain, and dredge with castor sugar mixed with a little ground cinnamon

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