Apple Fritters

from Joy of Cooking (1972), page 221, the "I." recipe for Fritter Batter For Fruit

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I made these Jan 5, 2013 even though Bruce wasn't hear to share them or the oyster stew.
Linda might have snuck one but I might have eaten them all.

This is the recipe my dad used to make a pile of apple fritters every New Year's Eve.

They are great freshly cooked and hot, cold from the fridge, or reheated in the microwave.

Do not be surprised if they have disappeared from the fridge by the next morning.


Recipe:

For about 4-5 medium sized apples, cored, skinned, and sliced into rings.

Beat together
    2 egg yolks (save the whites)
    2/3 cup milk
    1 tablespoon melted butter

Sift before measuring
    1 cup all-purpose flout

Resift with
    1/4 teaspoon salt
    1 tablespoon sugar

(OK, I don't do any sifting, just measure out 1 cup of flour and put the salt and sugar on it)

Combine liquid and dry ingredients. If possible, rest the dough at least 2 hours covered in the
fridge; otherwise, just stir until just blended.

Just before using the batter (rested or not), whip until stiff but not dry
    2 egg whites

Fold them into the dough.

Dip the apple rings into the batter and fry in 375 degree oil until browned on both sides.
Drain on paper towels.

Sprinle with sugar, powdered sugar, cinnamon sugar, or 151 Rum (just kidding).


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