18^th Century: Hasty Fritters

Recipes for apple fritters can be found in many eighteenth century books and are very similar: some require you to slice the apples in discs and some in chunks. This fritter is called a hasty fritter because the batter is done quickly, and the apples are coarsely chopped up. You can try using other fruits; the recipe below from 1747, for example, gives you the option of using currants instead. The dish takes only minutes from start to finish. You can also make these fritters without any fru