Beignets De Pommes
Ingredients
Directions
Peel, core, and slice tart apples finely.
Scald apples in boiling water until half-cooked, then drain.
Dip apples in Batter for Fruit Fritters or French Batter.
Fry until golden brown and serve.
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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