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Catholic Recipe: Apple Fritters

    INGREDIENTS

    Marinade:
  • 4 large apples
  • 2 tablespoons Cointreau
  • 2 cups water
  • 2 tablespoons sugar  Dough:
  • 1 1/4 cups sifted all-purpose flour
  • 2/3 cup water
  • salt
  • 1 egg, separated
  • 3 tablespoons Cointreau
  • 1 tablespoon vegetable
  • oil
  • Details

  • Serves: 4
  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Beignets des Pommes

These are delicious apple doughnuts, or beignets.

DIRECTIONS

Pare, core and slice apples. Combine 2 tablespoons Cointreau, water, sugar. Marinate apples in liquid 1 hour.

Mix flour, water, a pinch of salt, egg yolk. Beat mixture. Add Cointreau, oil. Reserve 1 hour. Beat egg white until stiff. Fold egg white into flour batter. Dip apples in batter. Fry in deep fat until golden brown. Remove; drain. Sprinkle with sugar.

Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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