Fruit Fritters

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
For soaking fruit
For sprinkling fruit (if not soaked)
Instructions (8)
  1. Prepare the fruit: apples should be cut across in slices about a third of an inch thick, with the core removed from the centre of each piece.
  2. Cut each slice of pine-apple into four pieces.
  3. Slice bananas lengthwise, cutting each slice in half if too long.
  4. Cut peaches and apricots in quarters.
  5. For all fruit fritters, it is best to soak the prepared fruit for a couple of hours in well-sweetened brandy, rum or kirsch, to which a little ground cinnamon and the finely grated peel and juice of a lemon have been added.
  6. Ensure the fruit is well drained before it is dipped in batter.
  7. Alternatively, if the fruit is not soaked, sprinkle each piece with sugar, a very little lemon juice, and spice.
  8. For frying, see general directions.
Original Text
Fruit Fritters Fritters may be made of apples, bananas, oranges, apricots, pine-apple, peaches, etc. The fruit should be ripe and perfect. Cut apples across in slices about a third of an inch thick. Take out the core from the centre of each piece. Cut each slice of pine-apple into four pieces. Slice bananas lengthwise, cutting each slice in half if too long. Cut peaches and apricots in quarters. All fruit for fritters is best soaked for a couple of hours in well-sweetened brandy, rum or kirsch, to which a little ground cinnamon and the finely grated peel and the juice of a lemon have been added. The fruit must be well drained before it is dipped in batter. When this is not done each piece of fruit should be sprinkled with sugar, a very little lemon juice and spice. For frying see general directions. [Pg 44]
Notes
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