| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Apples, pared, cored, and cut into 1/2 inch slices | |
| 1/4 | c | Brandy |
| 1/8 | ts | Cinnamon |
| 1 | Egg | |
| 1/4 | c | Milk (or 1/4 cup non-dairy coffee cream and 1/4 c. water) |
| 2 | ts | Granulated sugar |
| 1 | c | All-purpose flour |
| 1/2 | ts | Each baking powder and confectioners sugar |
INSTRUCTIONS
Pare and core 6 apples, and cut into 1/2 inch slices. Mix Brandy and cinnamon. Pour over apples and cover tightly to marinate for several hours. Separate egg. Beat yolk and gradually add milk (or non-dairy coffee cream water) and granulated sugar. Sift flour with baking powder and confectioners sugar. Add to egg mixture and liquid drained from apples. Mix well. Blend in stiffly beaten egg whites. Dip apple slices in this batter - lift with fork - allowing excess batter to drip back into bowl. Lower apple slices carefully into hot oil, and fry until delicate brown. Drain on absorbent paper -- sprinkle with confectioners sugar (icing sugar) and serve with jam or sour cream. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 10:18:36 -0800 From: alotzkar@direct.ca (Al)
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