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apple fritters
Apple Fritters (with flour, olive oil, and egg white)
Originated from: Italy
Occasion: Special times
Contributed by: Courtesy of www.archive.org

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Bramleys or large cooking apples

Rum batter (optional)
A pinch of cinnamon

Standard Frying Batter
4 ozs plain flour
a quarter of a pint oil or rather more of warm water
3 tablespoons olive oil
a pinch of salt
1 lightly beaten egg white

Olive oil for frying

For sprinkling
Castor sugar


"Sieve the flour into a basin, make a well in the centre and into this pour the oil; mix well, and add the salt, then slowly add the water, stirring constantly until the consistency of thick cream is obtained.

Allow to stand for 2 hours or thereabouts, then stir in the lightly beaten egg white, and use a coating for fish or for fruits.

For apple fritters use Bramleys or similar large cooking apples, allowing one per person. Peel the apples, and remove the core with a metal corer, then slice the apples transversely in slices about three-eighths of an inch in thickness, dip in batter, and fry in hot oil; drain, sprinkle with castor sugar and serve very hot.

A refinement of these fritters also is to be obtained by immersing the apples, once they are peeled and cored, but before slicing them, in rum to which sugar and a pinch of cinnamon has been added, allowing them to remain for two or three hours, turning them frequently so as to impregnate the fruit with the rum, but in this case, the water batter is sufficiently rich without the addition of white wine."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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