Apple Fritters

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 3 min Total: 3 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Pare, core, and cut two good-sized apples into thin rings.
  2. Mix flour with milk to a smooth but very slack consistency in a pastry bowl.
  3. Put about a quarter of a pound of fresh tub lard in a frying pan and melt it over the fire till hot, but guard against burning.
  4. Dip each slice of apple into the mixed flour.
  5. Drop the floured apple slices into the hot lard.
  6. Cook the fritters until golden brown on both sides, turning once.
  7. After three minutes, dish them with a slice into a dish with a strainer underneath.
  8. Dust over with a little powdered sugar and serve.
  9. If they have to be kept hot till wanted, take care that the dish is not covered or the oven door shut, as in that case they will lose their crispness.
Original Text
Apple Fritters Pare, core, and cut into thin rings two good-sized apples. This should not be done before they are wanted as they would quickly turn brown if left standing. Have ready in a pastry bowl about a teacupful of flour mixed with milk, smooth but very slack. Put about a quarter of a pound of fresh tub lard in a frying pan and melt it over the fire till hot, but guard against burning. Dip each slice of apple into the mixed flour and then drop it into the hot lard. The fire should be hot enough to allow these to cook with the top of the stove on. Turn over each fritter once, and after three minutes dish them with a slice into a dish with a strainer underneath. Dust over with a little powdered sugar and serve. If they have to be kept hot till wanted, take care that the dish is not covered or the oven door shut, as in that case they will lose their crispness.
Notes
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