Apple fritters england, 1381
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| 4 | eaches | Eggs; beaten |
| 1 | pinch | Pepper |
| ⅛ | teaspoon | Saffron |
| 2 | eaches | To 3 apples |
| Confectioner's sugar; for garnish | ||
Directions
"Sift the flour and mix with the beaten eggs to make a smooth batter. Add the pepper and saffron.
"Peel, core, and slice the apples, put them into the batter and leave for 1 hour. This will allow the saffron to colour and flavour the batter. Drop by large spoonfuls into deep fat heated to 375f and fry for 3 to 4 minutes; the fritters will rise to the surface when cooked and should be a golden brown. Drain, sprinkle with con- fectioner's sugar and serve hot." From _Ancient Cookery_, 1381"For to make fritters: Nym flour and eyerin and grind pepper and saffron and make thereto a batter & pare apples and cut them to broad pieces and cast them therein and fry them in the batter with fresh grease and serve it forth." _Seven Centuries of English Cooking_. Compiled and updated by Maxime de la Falaise. Grove Press, London, 1992. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 04-24-95