1389 Apple fritters

Ponchki s jablokami bez drozhzhej

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 9–12 apples
  • 6 eggs
  • 6 teaspoons sugar
  • 6 teaspoons flour
  • (1 spoon sugar and cinnamon)
  • 1½ or 2 lbs fat, half butter and half fat
  • 1 glass syrup or sabayon sauce


    Peel and carefully core 9–12 small apples. Fill the cavities with drained jam.

    Beat 6 egg yolks and 6 teaspoons sugar until white. Gradually add 6 beaten egg whites, sprinkling on 6 teaspoons flour. Dip each apple in this batter and drop into boiling fat made of half butter and half pork or goose fat. When the apples have browned, remove them with a slotted spoon, sprinkle with sugar and cinnamon, and pour on syrup or sabayon sauce.