Special Apple Fritters
|Tart apple||4 , peeled, cored|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||1|
|Apricot brandy||1 Tablespoon|
|Confectioners sugar||4 Tablespoon, sifted|
|Apricot jam||6 Tablespoon|
|Macaroons||1⁄4 Pound, finely crushed (125 Gram)|
|Fritter batter||250 Milliliter (1 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Whipping cream||125 Milliliter, lightly whipped (1/2 Cup)|
Cut the apples into thick rings.
Put them on a plate and sprinkle with the lemon juice, lemon rind, apricot brandy and 3 tablespoons of the sugar.
Turn the apple rings in the mixture to coat them.
Put the jam and water into a saucepan.
Bring to a boil, then simmer for 5 minutes.
Strain the glaze, and if it is not thick enough to coat the spoon, return it to the pan and cook a little longer.
Coat each apple ring with the glaze.
Put the macaroon crumbs on a plate.
Dip the apple rings into the crumbs to coat well on both sides.
Put the apple rings on a plate and set aside for 15 minutes.
Heat the oil to 375 °F (190°C).
Have the batter ready in a bowl.
Using a skewer or fork, dip the apple rings into the batter and then drop them into the oil.
Fry, turning once or twice, until they are crisp and golden brown.
Drain on paper towels.
Dust with the remaining confectioners' sugar and serve hot with the cream.