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Apple Fritters
Make a batter in the proportion
of one cup milk to two cups flour, a heaping teaspoon of baking powder,
two eggs beaten separately, one tablespoon of sugar and a saltspoon of
salt.
Heat the milk
a little more than milk-warm, add it slowly to the
beaten yolks and sugar; then add flour and whites of the eggs; stir all
together and throw in thin slices of good sour apples, dipping the
batter
up over them.
Drop into
boiling hot lard (or vegetable oil) in large spoonfuls with pieces
of apple in each, and fry to a light brown.
Serve with
maple syrup, or
a nice syrup made with clarified sugar.
TIP: Bananas, peaches, sliced
oranges and other fruits can be used in the same batter.
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PINEAPPLE
FRITTERS
Make a batter as for apple fritters;
then pare one large pineapple, cut it in slices a quarter of an inch
thick,
cut the slices in halves, dip them into the batter and fry them, and
serve
them as above. |
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