Beignets De Pommes
Ingredients
Directions
Peel, core, and slice tart apples thinly.
Scald the apple slices in boiling water until half-cooked, then drain.
Dip the apple slices in Batter for Fruit Fritters or French Batter.
Fry the coated apple slices until golden brown.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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