- 1 cup [140 g] flour
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] cinnamon
- 2 eggs, beaten
- 1/2 cup [125 mL] milk
- 4 large apples
- 1 tablespoon [15 mL] lemon juice
- Sugar, to coat apple slices
- Shortening, for frying
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- Preheat some shortening into a deep-fryer until really hot.
- Meanwhile, into a bowl, sift together flour, baking powder, salt and cinnamon.
- Mix together beaten eggs and milk before beating mixture, a little at time*.
- *If batter looks too thin, do not add all the eggs and milk liquid [batter should be thicker than pancake batter].
- Peel, core then slice apples into 1/2-inch [2.5-cm] thick rings.
- Sprinkle apple rings with lemon juice; dip apple rings first in sugar and then in batter, until completely coated.
- Deep-fry doughnuts, a few at a time into really hot oil until golden brown on both sides, turning once.
- Transfer onto papper toweling to absorb excess oil before serving.
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