Yield: 108 portions
Each Portion: 1 piece
Temperature: 400F
Pan Size: 2 each 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 4 lb | 1 gallon |
| Baking Powder | 3 ounces | 6-2/3 tablespoons |
| Milk, nonfat, dry | 6-1/2 ounces | 1-1/3 cups |
| Salt | 1-1/2 ounces | 2-1/3 tablespoons |
| Sugar, granulated | 1 lb 4 ounces | 2-3/4 cups |
| Nutmeg, ground | 1/4 ounce | 1 tablespoon |
| Cinnamon, ground | 1 tablespoon | |
| Eggs, whole, beaten | 1 lb | 1-7/8 cups (10 eggs) |
| Water | 7-1/4 cups | |
| Shortening, melted or salad oil | 6 ounces | 3/4 cup |
| Apples, canned, sliced | 6 lb 14 ounces | 3 quart (1-No. 10 can) |
- Sift together flour, baking powder, milk, salt, sugar, nutmeg and cinnamon into mixer bowl.
- Combine eggs, water and shortening, or salad oil. Add to dry ingredients. Mix at low speed until well blended.
- Drain apples and chop coarsely. Add to batter. Mix lightly.
- Using a No. 40 scoop or well rounded tablespoon, drop batter into deep fat, Fry 4 to 6 minutes. Drain on absorbent paper.
NOTE:
- In Step 3, 6 lb (7 lb 11 ounces A.P.) pared, cored and diced fresh apples may be used for canned apples.
- In Step 4, after frying, fritters may be sprinkled with 2 lb (2 quarts) sifted powdered sugar.