Yield: 6 servings
|\N \N||ISBN 0-02-009078-1; 1994|
Wonderfully light and delicately crisp, these fritters are not too sweet and make a delicious ending to any meal.
3 tablespoons sugar Juice of ½ lemon 3 medium Granny Smith apples, peeled, cored, and sliced into rounds about ¼ inch thick ⅔ cup all-purpose four 1 cup cold water Vegetable oil for deep frying Confectioners' sugar
1. Combine the sugar and lemon juice in a medium-size non-aluminum mixing bowl. Stir to dissolve the sugar. Add the apple slices, mix well, and allow to stand for 30 minutes.
2. Put the flour in a small mixing bowl and gradually add the water, beating with a wire whisk until the batter has the consistency of heavy cream.
3. Pour enough vegetable oil to fill a deep, heavy saucepan 1 inch deep and place over medium-high heat. Test the oil by dropping some batter into the oil. If it bubbles it's ready. When the oil is hot, slip the apple slices one at a time into the batter. Using a pair of kitchen tongs, remove the slices from the batter, letting any excess drip off, then put only as many apple slices into the hot oil as can fit in a single layer without touching. Cook until the underside is golden brown, 7 to 10 minutes, then turn and continue cooking until brown all over, another 3 to 5 minutes. Take the apple slices from the oil, drain on paper towels, and let cool slightly. Repeat until all the apple slices are cooked. Dust with confectioners' sugar and serve warm.
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:16) (159) Fido: Cooking