Apple Fritters
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
- 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
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- Take some russet apples, which are the best for the purpose, and make a hole through their centres with a tube three-quarters of an inch in diameter, to remove the core and the pips.
- Peel them and cut them into roundels one-third of an inch thick, and macerate them for twenty minutes in powdered sugar and brandy or rum.
- A few minutes before serving, dry them slightly;
- dip the roundels into thin batter, and plunge them into plenty of hot fat.
- Drain them, set them on a tray, sprinkle them with icing sugar, glaze them quickly, and dish them on a napkin.
Plating
Cookware for this recipe
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Chef's knife
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Vegetable peeler
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Colander