St John's Newsletter P1_STM75945 August 2018 Newsletter | Página 8

A RECIPE FROM THE CHEF A U G U ST 2 0 1 8 CHEF BURGIN’S Apple Fritters served at 210 Cup 2 Cups All Purpose Flour 2 Tablespoons Melted Butter 1/2 Cup Sugar 1/2 Teaspoon Vanilla Extract 2 1/2 Teaspoons Baking Powder 1/2 Teaspoon Grated Lemon Rind 1 Teaspoon Salt 3 Cups Gala Apples, Cut Coarsely 3/4 Cup Milk 4 Cups Vegetable Oil, For Frying 2 Large Eggs Powdered Sugar (And Cinnamon, Optional) For Dusting In a large bowl mix flour, sugar, baking powder, lemon rind and salt. In a separate bowl mix milk, eggs, butter and vanilla. Gently fold the milk mixture into the flour until just combined. Fold in apples last. Heat oil to 350° F. Use a small ice cream scoop to portion 3 apple fitter mixtures into the oil. Fry, turning once until golden brown and puffy, 3 - 4 minutes. Transfer to a rack with a slotted spoon. Let cool slightly. Dust with the powdered sugar and cinnamon mixture and serve warm. Enjoy! Chef Burgin 8