Saturday, January 21, 2012

Apple Fritters

This is adapted from the Blue Ribbon Cook Book circa 1920

Fritter Batter

1 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp eggreplacer
milk (the original recipe call for 2/3 cup but I found I needed more. Maybe that was because I used a wholemeal flour blend though)

Mix and sift dry ingredients; add milk gradually.

Peel and core your apples and slice in rounds. Dip in Fritter Batter and deep-fry in ghee 'til golden brown on both sides. Drain and dust with icing sugar.

Note: This batter works for pretty much an fruit so get inventive and have fun! Happy frittering!

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