Apple Fritters I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 medium-sized sour apples.
  • Batter III.
  • Powdered sugar.


    Pare, core, and cut apples in eighths, then cut eighths in slices and stir into batter. Drop by spoonfuls and fry in deep fat. (See Rules for Testing Fat.) Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin.