French Apple Fritters
From Chafing dish and casserole cookery (1908).
No ratings yet
A historical recipe
Chafing dish and casserole cookery, by Charles Herman Senn (1908).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- (Beignets de Pommes.) Peel four large, tart cooking apples, cut them into slices, and remove the core from the centre of each slice.
- Put the slices on a plate, sprinkle over with castor sugar, a table-spoonful of cream, and a few drops of lemon juice.
- Drain the apple slices, dip them in white of egg, and then in flour.
- Heat up four ounces of clarified butter in the chafing dish ;
- when very hot but not burning, drop in the apples, a few at a time, and fry the slices on both sides to a golden colour.
- Take them up, drain, and dredge with castor sugar mixed with a little ground cinnamon.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Colander