| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Desserts, Italian | 6 | Servings |
INGREDIENTS
| 1 | tb | Active dry yeast |
| 1 | c | All-purpose flour; (unbleached) |
| 1 | pn | Salt |
| 1 | tb | Sugar |
| 1 | Egg yolk | |
| 2 | c | Extra virgin olive oil |
| 3 | Apples; peeled, cored, sliced in rings |
INSTRUCTIONS
Dissolve the yeast in 3/4 cup of warm water. Stir in the flour, salt, sugar, and the egg yolk. Let the batter rest for 20 minutes. Heat the oil until it registers 350 on a thermometer. Dip slices into batter and deep fry until golden on both sides. Remove with slotted spoon and blot dry with paper towels. Serve immediately. Recipe by: The Magazine of LaCucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on Apr 19, 1998
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