Recipe no. 479 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 219.
Ingredients
- Reinette apples, 2 or 3
- Caster sugar
- Kirsch, brandy or rum, a small glass
- Frying batter
- Caster sugar
Preparation
- Preparing and sweetening the applesWith an apple corer, remove the core containing the pips from 2 or 3 fine reinette apples, peel them and divide each into 5 or 6 slices, put them into a bowl with a few pinches of caster sugar and a small glass of kirsch, brandy or rum, toss them so that they soak it up well and leave them thus for a quarter of an hour.
- Frying and sugaring the frittersThen dip each slice in a frying batter and plunge them into smoking hot frying fat, turn them so that they colour on all sides and take them out nice and crisp; roll them in caster sugar and serve.
- Varying the fruit in frittersPeach or apricot fritters are also made this way, choosing for this fruit that is well ripe and tender.
Reboul's text
With an apple corer, remove the core containing the pips from 2 or 3 fine reinette apples, peel them and divide each into 5 or 6 slices, put them into a bowl with a few pinches of caster sugar and a small glass of kirsch, brandy or rum, toss them so that they soak it up well and leave them thus for a quarter of an hour.
Then dip each slice in a frying batter and plunge them into smoking hot frying fat, turn them so that they colour on all sides and take them out nice and crisp; roll them in caster sugar and serve.
Peach or apricot fritters are also made this way, choosing for this fruit that is well ripe and tender.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | caster sugar |
| roum | rum |
| past | frying batter |
| fregiduro | frying fat |
| aubricot | apricots |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 479, page 219. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.