7
Apple Pie Fritters
1 cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons sugar
1
⁄
2
tablespoon ground cinnamon
1
1
⁄
2
teaspoons baking powder
4 tablespoons sugar
1
⁄
4
teaspoon salt
4-5 apples, peeled, cored, sliced
2
⁄
3
cup milk, minus 1 tablespoon
1
⁄
4
inch thick
1 tablespoon brandy
2 teaspoons ground nutmeg
1 egg yolk
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 at 375˚ 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
1
⁄
4
pound fresh sausage
1
⁄
4
pound jalapeño jack cheese,
(chorizo, Italian, etc.)
shredded (1-cup)
1 cup refried beans
8 (7-inch) flour tortillas
1
⁄
4
cup finely chopped onion
1 tablespoon flour
1
⁄
4
cup diced canned green
2 tablespoons cold water
chilies, drained
Cook sausage in a skillet until done, breaking it up as it cooks. Combine sausage, beans,
onion, chilies, and cheese in a separate bowl.
Makes about 1
1
⁄
2
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 at 375˚ for 2 minutes. Drain on paper towels.
