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 Cuisines > Belgian cuisine > Search results
Apple fritters (beignets aux pommes)
3/4 c flour, all-purpose
1/2 c beer, light
1/8 t salt
oil, vegetable, for frying
1 ea egg, slightly beaten
2 ea egg whites
1 T oil, vegetable
4 md apples
1 t rum
1/2 c sugar, powdered

1. Sift flour and salt into a large bowl. Stir in egg, 1 T oil and rum. Gradually beat in enough beer to make a medium-thick batter similiar to thickness of whipping cream. Cover bowl - let stand 1 hour.
2. Heat oil for deep frying to 350 F. Immediately before cooking fritters, beat egg whites until stiff and glossy. Use a wooden spoon to fold beaten egg whites into batter.
3. Peel and core apples - cut into 1/4 inch crosswise slices. Dip in butter, 2-3 at a time, covering completely. Lower into hot oil - fry until golden brown on both sides. Drain on paper towels - keep warm. Repeat until all slices are battered and fried.
4. To serve, sprinkle fritters generously with powdered sugar - bet served hot.
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