Fried Apples
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- apples
- 10 hours sugar
- cognac
- sugar
- cinnamon
- flour
- beer
- manteca de vaca (beef lard)
Instructions
- Peel the apples and cut them into rounds, preserving the round shape without the core.
- Place the apple slices in a bowl with sugar and cognac and let them macerate for about ten hours.
- Make a fairly thick batter by combining sugar, cinnamon, flour, and a little beer.
- Coat the apple slices thoroughly in this batter.
- Fry them in very hot manteca de vaca (beef lard), dusting them with additional batter as they cook to help them puff up.