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Apple Fritters

Italian.Chef's picture
  Apples 4 Large
  Sugar 3⁄4 Cup (12 tbs)
  Rum/Other liquor 5 Tablespoon
  Eggs 2 , separated (At Room Temperature)
  Milk 3⁄4 Cup (12 tbs)
  All purpose flour 6 Tablespoon
  Salt 1 Pinch
  Oil 2 Cup (32 tbs) (For Frying)
  Sugar 1⁄3 Cup (5.33 tbs)

Core and peel apples and cut into rounds.
Combine apples, 3/4 cup sugar and rum or other liquor in a large bowl.
Cover bowl and let apples marinate 2 to 3 hours.
Beat egg yolks in a medium bowl.
Beat in milk.
Gradually sift in flour, mixing constantly.
Beat egg whites and salt in a small bowl until stiff.
Fold beaten whites into batter.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Dip apple rounds into batter.
Using a slotted spoon, lower a few rounds at a time into hot oil.
Turn fritters.
When golden on both sides, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained fritters on a platter.
Sprinkle with 1/3 cup sugar.

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