Prepare the apples: Peel
and core the apples, and
slice them into rings about
1/2 inch thick. Place them
in a medium bowl. In a small
bowl, mix together the wine,
sugar, and cinnamon and
pour the mixture over the
apples. Let stand at room
temperature, turning the
apples occasionally, for
1 hour.
Make the batter: Sift the
flour and salt into a medium
bowl. Add the milk and eggs
and stir until the mixture
is smooth. Let the batter
stand at room temperature
for 1 hour.
Preheat the oven to 200
degrees. Heat the butter
in a large skillet over
medium heat. In batches,
dip the apple rings in the
batter, shaking off any
excess. Fry until golden
brown on both sides, turning
as necessary, about 10 minutes
total. Add a bit more butter
to the pan if necessary.
Drain on paper towels. Place
the fritters on a baking
sheet and put the sheet
in the oven until all of
the apple rings have been
fried. Just before serving,
dust with confectioners'
sugar. Serve warm.
Jewish Food: The World at
Table by Matthew Goodman
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