Apple Fritters
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- a pinch of cinnamon has been added
- Rum
- Water
- Dip
- Apples
- Bramleys
- White wine
- Cooking apples
- Sugar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For these 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.
- An improvement is to substitute for half the water of the batter, an equal amount of white wine.
- 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.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander