Apples, oranges, or pineapple are all suitable for this recipe.
Cut the fruit up, and steep it for 1 hour in a drop of Cointreau mixed with sweetened water.
Mix 5 oz.of flour with 2/3 of a glass of water, add a pinch of salt and the yolk of an egg.
Beat, then add 2 or 3 tablespoonfuls of Cointreau, 1 tablespoonful of oil, and leave to rest for 1 hour.
Now stir in a stiffly-beaten white of egg, and dip the pieces of fruit one by one into the batter, frying them immediately afterward, to a golden color.
Serve well-drained, on a folded napkin.