Apple Fritters is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apple slices marinated in brandy and lemon juice that are fried in lard until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Fritters.
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This is a classic recipe for a Victorian version of Apple Fritters that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel, core and slice one dozen fine apples, put them into a basin, and add a wineglassful of brandy and six drops of essence of lemon; let them remain in this for some hours before use. When required take them out and strew them lightly in a frying pan prepared with heated lard; fry them until they are of a light brown colour, lay them on writing paper to drain, dust with powdered loaf sugar and then serve.
Apples, 12; brandy, 1 wineglassful; essence of lemon, 6 drops.
Modern Redaction
Ingredients:
12 dessert apples, peeled, cored and sliced crossways
140ml brandy
40ml lemon juice
4 drops lemon extract
100g lard
icing sugar, to dust
Method:
Place the apple slices in a bowl, pour over the brandy, lemon juice and lemon extract, toss to coat then cover with clingfilm and refrigerate for 3 hours.
After this time, melt the lard in a large frying pan, add the apple slices and continue frying until they are lightly browned on both sides. Carefully remove the apple slices, drain on kitchen paper then dust with icing sugar and serve.
Apples, 12; brandy, 1 wineglassful; essence of lemon, 6 drops.