The Boston cooking-school cook book

by Fannie Merritt Farmer

Apple Fritters I

2 medium-sized sour apples

Batter III

Powdered sugar

Pare, core, and cut apples in eighths, then cut eighths in slices, and stir into batter. Drop by spoonfuls and fry in deep fat (see Rules for Testing Fat, page [21]). Drain on brown paper, and sprinkle with powdered sugar. Serve hot on a folded napkin.