Pennsylvania Dutch Apple Fritters
( Cream Puffs )

 

Core and pare the apples, then cut into circular slices 1/2" thick. Soak them for 2 hrs. in a mixture of cider, cinnamon and sugar. Drain and dry with clean towel. Make batter of flour baking powder, adding the yolks of the eggs and milk. Then mix in beaten egg whites. Dip the apples into the batter and fry in butter. Dust with sugar before serving.

Source: Pa. Dutch Cookbook

By: J. George Frederick