| 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
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”