Catholic Recipe: Apple Fritters
- 4 large apples
- 2 tablespoons Cointreau
- 2 cups water
- 2 tablespoons sugar
- 1 1/4 cups sifted all-purpose flour
- 2/3 cup water
- 1 egg, separated
- 3 tablespoons Cointreau
- 1 tablespoon vegetable
Prep Time: 3 hours
Difficulty: • • • •
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Also Called: Beignets des Pommes
These are delicious apple doughnuts, or beignets.
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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