If you want like Great Grandma used to make – this is the recipe. (scroll down for a more modern version)
I just had to leave the language on this one alone. You can picture your great-great grandmother telling you exactly what to do, in her own language of course.
four spoonfuls of fine flour
1/4 pound of sugar
Milk, Nutmeg and Salt as necessary
Take four eggs and beat them very well,
Put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple;
Take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble)
Have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your batter,
Let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done;
Have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up.
Here’s a little more updated version –
3 good juicy cooking apples
6 oz. of fine wheat meal
1/2 pint of milk and sugar to taste.
Pare and core the apples, and cut them into rounds 1/4 inch thick.
Make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste.
Have a frying-pan ready on the fire with boiling oil or butter,
Dip the apple slices into the batter and fry the fritters until golden brown; drain them on paper towels, and keep them hot in the oven until all are done.