Apple Fritters, or Frittelle di Mele: These are a classic, loved by all ages; they are an excellent snack if sugared, and will also work nicely with a roast in a very traditional meal. In introducing them Ada Boni notes that they are very popular with children, and suggests that you omit the cognac if they happen to be your audience.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings apple fritters
- 6 renette apples (sweet, grainy apples with slightly lemony overtones and wrinkled yellow skins)
- 2 tablespoons powdered sugar
- 1/3 cup cognac or rum
- Grated lemon zest
- A light batter made from flour and water
- Oil for frying
Peel and core the apples, then cut them into 1/4-inch rings crosswise, so as to obtain a great number of doughnuts. Put the rings in a bowl and sprinkle them with the sugar, cognac, and zest. Turn them carefully to avoid breaking them and let them sit for an hour, turning them once or twice more.
Shortly before you plan to go to the table, drain the apples, dip them in the batter, and fry them in abundant oil or rendered lard until they're golden. If you want them to be sweet, dust them lightly with confectioner's sugar.