| 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)
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”