Pennsylvania Dutch Apple Fritters
1 c. sifted enriched flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
2 med. apples, pared and cored, cut in 1/8 inch rings or wedges
Sift together dry ingredients. Add milk to egg and blend with dry ingredients.
Add the cut apples to batter. Dip a long handled spoon or tongs in hot fat (375
degrees), then lift a battered covered piece of apple and slide it into the hot
fat. Redip the spoon about every fourth or fifth "puffer" (this process makes it
easier and less messy in handling the food in the batter stage). Brown
completely on one side and then turn for cooking on the other side. Drain on
absorbent paper and sprinkle with confectioners' sugar. Serve piping hot. Makes
12 to 16 "Puffers".