Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Active dry yeast |
| 1 cup | All-purpose flour; (unbleached) |
| 1 pinch | Salt |
| 1 tablespoon | Sugar |
| 1 \N | Egg yolk |
| 2 cups | Extra virgin olive oil |
| 3 \N | Apples; peeled, cored, sliced in rings |
Dissolve the yeast in ¾ cup of warm water. Stir in the flour, salt, sugar, and the egg yolk. Let the batter rest for 20 minutes.
Heat the oil until it registers 350 on a thermometer. Dip slices into batter and deep fry until golden on both sides. Remove with slotted spoon and blot dry with paper towels. Serve immediately.
Recipe by: The Magazine of LaCucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 19, 1998