Fried Apple Slices
Ingredients
Directions
Slice the apple very thin.
Heat lard in a pan until hot.
Fry the apple slices until they are light brown on both sides.
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.
Explore the science
What each ingredient does
- Apple
- Provides the fruit base, whose sugars brown lightly and soften when fried.
- Lard
- Conducts heat to the apple slices and gives them a rich, fried surface.
The step that matters
Fry until light brown on both sides. Frying over steady heat browns the sugars and starches on the surface while the thin slices cook through. Too little heat leaves them soggy and pale, and too much burns the outside before the inside softens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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