Apple and raisin fritters : Regional recipes of the Riviera


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Regional Recipes

Apple and raisin fritters

 

  • Ingredients : For 8 persons
    250grs of flour
    80grs of butter
    20grs of sugar
    250grs of 'reinette' apples
    150grs of Corinthian raisins
    6-7 eggs
    0.4 l of water
    0.05 l of rum
    0.05l of orange tree flower water
    salt
    oil

Peel and cut the apples. Make 1 cm cubes. Wash the raisins. Put the raisins and apples in the rum.
Cut the butter into small pieces that you will put in a pan, add a bit of salt, sugar and water.Peel and cut the apples. Make 1 cm cubes. Wash the raisins. Put the raisins and apples in the rum.
Cut the butter into small pieces that you will put in a pan, add a bit of salt, sugar and water. Wait until it boils, then take off from the fire immediately.
Sieve the flour with a spatula and pour it into the butter. Bring the pan back to a soft cooking temperature in order to dry the preparation.
During this time you have to mix the paste until it doesn't stick to the pan. Take the pan off from the fire one more time and add the whipped eggs, orange tree flower water, drained apples and raisins, whilst mixing carefully with the spatula.
Heat the oil, make fritters by taking some paste with a small spoon, then push them into the oil with your fingers. Between each bowl of paste, dip the spoon in a bowl of warm water in order to prevent the paste from sticking to the spoon. Let them fry until they get a golden colour, turn them sometimes with a skimmer.
When ready, put them on absorbent paper in order to extract a part of the oil. Present the fritters on a tray, pour sugar over them and serve warm.

 

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