10
Crispy Coating
½ cup milk
1 egg
Flour
Salt and Pepper
In a small bowl, whisk milk and egg. In a medium bowl, combine flour and seasonings. Dip food into milk-egg mixture, then coat in
seasoned flour. Fry food according to timetable on page 9.
Apple Pie Fritters
1 cup all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup milk, minus 1 tablespoon
1 tablespoon brandy
1 egg yolk
1 tablespoon butter, melted
½ tablespoon ground cinnamon
¼ cup sugar
4–5 apples, peeled, cored, sliced ¼ inch thick
2 teaspoons ground nutmeg
2 egg whites
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy, egg yolk, and melted butter. Gradually
stir into dry ingredients until smooth. Set aside.
Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices lightly
with nutmeg. In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved batter.
Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into preheated oil. Deep
fry for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served
warm.
Quesadilla Crispers
¼ pound fresh sausage (chorizo, Italian, etc.)
1 cup refried beans
¼ cup finely chopped onion
¼ cup diced canned green chilies, drained
¼ pound jalapeño jack cheese, shredded (1 cup)
8 (7-inch) flour tortillas
1 tablespoon flour
2 tablespoons cold water
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese.
Makes about 1½ cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half
and press to seal; keep covered as you work. Continue until all are made.
Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time for 2 minutes. Drain on paper towels.
