Last Updated on November 8, 2021
Favorite Recipe for Sweet Apple Fritters
Hebrew: לביבות תפוחי עץ מתוקות
While sorting through some stuff in my pre-aliyah downsize, I came across one of first recipe books my mother bought as a young bride – “The Jewish Cook Book – International Cooking According to the Dietary Laws” by Mildred Grosberg-Bellin, published in 1958. The recipes are quite old fashioned, but if you sort through them, there are some timeless favorites. Twenty pages of this book are devoted to kashrut laws, cooking techniques, suggestions and tips. Most of the recipes in this book are basic and not difficult to prepare.
In the Rosh Hashanah dessert section of the recipe book, the apple fritters looked quite do-able for the average cook and not very time consuming.
- Kosher recipes for the Jewish festivals
- Apple filled Challah – a Rosh Hashanah must
- Hebrew, English baking terms with transliterations
For the Batter
2 eggs, well beaten
1 cup milk (or water, or milk substitute for a parev version)
1/2 cups sifted all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
Oil for frying
Directions
- Mix egg and milk/water.
- Sift flour, baking powder, salt and sugar together. Slowly add to the egg mixture. Do not over stir.
- Peel and core 4 large, tart apples (Granny Smith’s are great!). Cut into 1/2 inch slices and coat each slice completely with the batter.
- Fry a few at a time in deep, hot oil until they are deep brown in color. Drain well.
- Serve with sifted confectioner’s sugar, honey or silan (date syrup).
Chef’s Tip
- For added flavor, first soak the fruit in a mixture of 1/2 cup of sherry and 2 tbsp sugar. Drain well before dipping into the batter.
- Best eaten as soon as they come out of the fryer
