Catholic Recipe: Apple Ring Fritters
There are several interesting food customs associated with this feast day. In the past, the milkmen in Rome brought gifts of milk and rennet to their customers, from which the cook made a dish much like our junket. Chocolate junket, with a dash of apricot brandy added, could be served as a dessert on this day.
In the provinces of France children make the rounds of the neighborhood, begging for flour to make apple fritters (beignets de pommes). If fresh apples are available in your locality at this time of year, try our version of this recipe.
DIRECTIONS
Beat egg yolks; stir in milk. Mix and sift flour, sugar, baking powder, and salt; beat into egg yolk mixture. Beat in oil. Beat egg whites stiff but not dry; fold in. Core and pare apples; cut into crosswise slices 1/4 inch thick. Dip apple rings in batter. Fry a few at a time in shallow fat or vegetable oil heated to 370° until brown, turning once. Drain on absorbent paper. Sprinkle with confectioners' sugar. Serve hot with butter or margarine and maple syrup. Makes about 24 fritters.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
