 | | Pennsylvania Dutch Apple Fritters |
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1 c. sifted enriched flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
2 med. apples, pared and cored, cut in 1/8 inch rings or
wedges |
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| Instructions |
| Sift together dry ingredients. Add milk to egg and blend with dry ingredients. Add the cut apples to batter. Dip a long handled spoon or tongs in hot fat (375 degrees), then lift a battered covered piece of apple and slide it into the hot fat. Redip the spoon about every fourth or fifth "puffer" (this process makes it easier and less messy in handling the food in the batter stage). Brown completely on one side and then turn for cooking on the other side. Drain on absorbent paper and sprinkle with confectioners' sugar. Serve piping hot. Makes 12 to 16 "Puffers". |
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