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Apple Fritters // 1940s

Updated: May 5, 2020


A lovely, simple autumn treat - these apple fritters can be made using ingredients that you are likely to already have in your store cupboard! This recipe features in 'The Manual of Modern Cookery' (1943) and embodies the wartime spirit of using simple ingredients that would have been easy to obtain and cheap to buy during the rationing process. Use homegrown apples if you have your own apple tree!
Original Recipe: 'Apple Fritters' (Book 6, 1943)
Speed: 20 mins. | Serves: 4

INGREDIENTS


For the batter

  • 85g flour

  • 28g fresh white breadcrumbs (1 medium slice of crustless white bread, grated)

  • 1 egg

  • 1/2 pint of milk


For the fritters

  • 6 apples (we used Braeburn apples)

  • Hot fat (we used 600ml vegetable oil to deep fry)

  • Caster sugar (340g / 1 cup)

METHOD


1. First begin the batter by mixing the flour, breadcrumbs and an egg in a bowl. Add some of the milk to make a 'thick' consistency. This will be thinned down with more milk shortly before frying. Set aside in the fridge.


2. Wipe the apples, peel, core and cut into wedge shaped slices. Add the slices to a large bowl.


3. Sprinkle half of the sugar over the apple slices and mix with a wooden spoon to coat. These are now ready to coat in the batter and fry.


4. Add the rest of the milk to the batter. Mix until fully incorporated and the batter is of coating consistency. Then, coat the apple slices completely in the batter.


5. Heat the oil in a medium saucepan until hot enough to fry (a small amount of batter dropped into the oil will rise the top immediately when ready).


6. Fry the battered apples in the oil in batches of 5 at a time. Be sure to keep an eye on the oil as they fry and gently turn with a metal utensil to ensure that they are evenly cooked. Once golden all over, remove from the oil and place on two sheets of kitchen towel on a large plate to drain off the excess oil. Cook the rest of the apples in the same way.


7. Once all are cooked, coat the fritters in the rest of the sugar and serve while still hot.


Note: Add half a teaspoon of cinnamon to half of the sugar to coat the freshly fried fritters with cinnamon sugar, and/or serve with a scoop of vanilla ice cream.

Original Recipes for ‘Apple Fritters' and 'Coating Batter 1'


'BOOK 6': Manual of Modern Cookery, 7th Edition (1943)

Authors: Jessie Lindsay & V.H. Mottram

Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)

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