Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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Peel and core the apples and cut in rings. Press them with the sugar, mixed with the cinnamon and cloves, and then dip them into the batter. Deep-fry in hot oil and drain on kitchen paper. Sprinkle with caster sugar.

They are best served at once but can be kept warm in a low oven.