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A favourite with the grandkids, Mum sometimes makes these sweet fritters using mashed potato, cooked rice or yoghurt. These are made with apples.
|3 tsp||Active dried yeast|
|100 ml||Milk, warmed|
|500 g||Apples, peeled, cored and grated|
|80 g||Caster sugar|
|500 g||Plain flour|
|3 Tbsp||Rum, (50ml)|
|1||Orange, Grated rind and juice|
|1||Lemon, Grated rind and juice|
|1 to fry||Oil, eg rice bran or a mild olive oil|
|1 to dust||Icing sugar|
- Dissolve the yeast and a tsp of the sugar in milk and set aside.
- Cook the apple and sugar in a pot, stirring on a medium heat until the sugar has dissolved and the apple is mushy.
- Gradually add half of the flour, stirring all the time over the heat until well combined.
- Remove from the heat, transfer to a large bowl and let it cool for a few minutes.
- Stir in the milk mixture, salt, eggs, sultanas, vanilla, rum and the rind and juice of the lemon and orange.
- Beat vigorously with a wooden spoon until well blended.
- Add the rest of the flour and beat again until the mixture is a thick paste.
- Cover the bowl with a tea towel and leave the mixture in a warm place until well risen - about 40 minutes to an hour.
- Half fill a medium pot with oil and heat until a spoonful of the mix dropped in rises to the top after a few seconds.
- Cook in batches by gently dropping teaspoonfuls of mixture into the pot without overcrowding and turn occasionally until golden all over.
- Remove the fritule with a slotted spoon and drain on paper towels before placing in a serving dish and dusting with icing sugar