{"id":42626,"date":"2017-01-22T14:25:27","date_gmt":"2017-01-22T19:25:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42626"},"modified":"2017-01-22T14:25:27","modified_gmt":"2017-01-22T19:25:27","slug":"apple-fritters%e3%82%8a%e3%82%93%e3%81%94%e3%83%95%e3%83%aa%e3%83%83%e3%82%bf%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42626&lang=en","title":{"rendered":"Apple Fritters
\u308a\u3093\u3054\u30d5\u30ea\u30c3\u30bf\u30fc"},"content":{"rendered":"

\"29\"<\/p>\n

We had a potluck lunch at work last week.<\/p>\n

It’s always nice to do this because everyone can take a little time off from their hectic work schedule and socialize a little bit.<\/p>\n

But of course, trying different food is definitely a major fun part of this.<\/p>\n

One of the foods I really liked at this potluck was apple fritters that were made by a lady who is originally from Poland.<\/p>\n

They were so delicious (although she said they did not turn out the best) and I asked her what they were called.<\/p>\n

She told us what it’s called in Polish and I had no idea how to spell it, but when I googled it later, I found “Racuchy z Kablkami”, and I think it’s what she said.<\/p>\n

I didn’t have a chance to ask her for the recipe, but she did tell me that the apple slices were dipped in “crepe” batter and fried.<\/p>\n

So I decided to use my vegan crepe recipe.<\/p>\n

\"26\"<\/p>\n

Well, they turned out to be something totally different from my co-worker’s (lol), but they turned out still delicious!<\/p>\n

A great way to start a weekend!<\/p>\n

Who wouldn’t like something deep-fried and served with a lot of powdered sugar.<\/p>\n

Apple Fritters<\/strong><\/p>\n

2 apples, peeled and sliced
\nbatter<\/a>
\ncanola oil for frying
\npowdered sugar<\/p>\n

1. Dip apple slices in batter.
\n2. Fry them in canola oil.
\n3. Sprinkle sugar. <\/p>\n","protected":false},"excerpt":{"rendered":"

We had a potluck lunch at work last week. It’s always nice to do this because everyone can take a little time off from their hectic work schedule and socialize a little bit. But of course, trying different food is definitely a major fun part of this. One of the foods I really liked at […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,10,28,29],"tags":[],"class_list":["post-42626","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42626"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42626\/revisions"}],"predecessor-version":[{"id":42636,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42626\/revisions\/42636"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}