Instructions: TEMPERATURE: 375 F. DEEP FAT

1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, SUGAR, NUTMEG AND CINNAMON INTO MIXER BOWL.

2. COMBINE EGGS, WATER, SHORTENING OR SALAD OIL, AND LEMON JUICE; ADD TO DRY INGREDIENTS. MIX AT LOW SPEED UNTIL WELL-BLENDED.

3. DRAIN APPLES AND CHOP COARSELY; ADD TO BATTER; MIX LIGHTLY.

4. USING A NO. 40 SCOOP OR WELL-ROUND TABLESPOON, DROP BATTER INTO DEEP FAT. FRY 4 TO 6 MINUTES. DRAIN ON ABSORBENT PAPER.

NOTE:

1. IN STEP 3, 6 LB (7 LB 11 OZ A.P.) PARED, CORED AND DICED FRESH APPLES MAY BE USED FOR CANNED APPLES.

2. IN STEP 3, 4 OZ (1 LEMON) FRESH LEMONS A.P. WILL YIELD 2 TBSP JUICE.

3. IN STEP 4, AFTER FRYING, FRITTERS MAY BE SPRINKLED WITH 2 LB (2 QT) SIFTED POWDERED SUGAR.

SERVING SIZE: 2 FRITTERS

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