Apple Fritters from the Gold Medal Flour Cook Book
Soft, tart apples
Gold Medal Flour
Peel, core and slice the apples.
Soak apple rings in a mixture of brandy, lemon juice, and sugar until they have acquired the taste.
Drain and dust the apples with flour.
Heat 3 tablespoons of butter in a skillet. When it is very hot, fry the apple on both sides.
Sprinkle cooked apple with powdered sugar and cinnamon.
Serve very hot (with ice cream?)
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