Title: Apple Fritters in Ale Batter (Scottish Medieval)
Categories: Irish Medieval Fruit Dessert
Yield: 6 Servings

		** British Measurements **
4		Cooking or crisp apples
1	tb	Lemon juice
		Caster sugar
THE BATTER
4	oz	Plain flour
1/2	ts	Ground cinnamon
2	tb	Sunflower oil
1/4	pt	Pale ale OR still dry
		. cider
2		Egg whites
		Oil for deep-frying
		Caster sugar & cinnamon
		. for finishing

Make the batter first so that it has time to rest for at least 30 minutes before using. Sieve the flour and cinnamon together into a bowl. Make a well in the centre, pour the oil into this, followed by the pale ale or cider. Gradually beat the liquids into the dry ingredients, to make a smooth creamy batter. Set aside for 30 minutes.

When ready to cook, heat the oil for deep-frying to 375øF / 190øC. Peel, core and slice the apples into 1/4-inch thick rings and sprinkle with lemon juice and caster sugar. Whisk the egg whites until stiff and fold them into the batter to make it extra light. Make the fritters in small batches, 3 or 4 at a time. Pat the apple slices with kitchen paper to mop up any excess lemon juice, dip them into the batter using a skewer or kitchen tongs, then shake off any excess batter. Lower carefully into the hot fat and fry for about 4 minutes or until golden brown and crisp. Drain well on kitchen paper and keep hot in a single, uncovered layer in the oven until all are cooked. Serve piping hot, dusted with caster sugar and cinnamon.

Makes about 6 servings. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE::

Frutours (dated from 1450 AD)

"Take yolkes of egges drawe hem together through a streynour, caste there-to faire floure, berme (brewer's yeast) and ale; stere it togidre til hit be thik. Take pared applelles, cut hem thyn like obleies (communion wafers), ley hem in the batur; then put hem into a ffrying pan, and fry hem in faire grece or butter til they be browne yelowe; then put hem in disshes, and strawe Sugur on hem ynogh, And serve them forthe."

Historical note: Egg-batter fritters raised with ale-barm regularly appeared in medieval menus, usually as part of the last course. Apple fritters, strewn with sugar when available, were perhaps the best loved, but fritters of root vegetables -- skirrets, parsnips or "pasternakes" -- were well like too.

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