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Apple fritters
Preparation info
- Difficulty
Easy
Appears in
Published 1978
The fritters should be eaten very hot indeed, so only start the frying when all the company is ready and waiting.
Ingredients
Method
Core the apples with an apple corer, peel them and cut them into slices about cm (¼ in) thick. Dust lightly with icing sugar.
Put the flour into a large bowl and make a well in the centre. Break in the eggs and stir them round, gradually adding the ale and drawing in the flour from the sides as you go.
Start beating with a wooden spoon and add enough ale to make a smooth batter