Fried Apples
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- apples
- frying batter (pastella N. 156)
- aniseed
- powdered sugar
Instructions
- Core, peel, and slice the apples just under 1 cm thick.
- Dip in batter N. 156 (optionally scented with aniseed) and fry.
- Dust with powdered sugar and serve hot.