©Copyright 2002 MSCOMM
Michèle Serre, Editor
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Appelbeignets - Apple Fritters
Preparation time: 10 minutes + 15 minutes resting time for the batter
Cooking time: 10 minutes
Cost: Economical
Difficulty: Easy
Tradition and Chef's Tips
Many countries and regions use beer in their fritter batter; the beer serves as a leavening agent, puffing the batter up instantly, thus reducing the waiting and handling time.
Since only 3 or 4 fritters can be cooked at a time, the Dutch usually warm the oven to the lowest setting and place inside a large baking sheet covered with a couple layers of paper towel. After each batch is fried, the fritters can be placed on the sheet and kept warm. They'll also stay crispy and will be less oily.
Ingredients for approximately 24 fritters
250 ml (1 c.) beer 250 ml (1 c.) sugar 5 apples 1 tbsp. cinnamon Icing sugar Oil for frying |
Preparation
- Peel and core the apples; cut into rings;
- spread the rings out on parchment paper; sprinkle both sides with the sugar and cinnamon and let stand 15 minutes;
- combine the flour and beer until well blended;
- heat the oil in a deep-frying kettle or a large high-sided pot with a heavy bottom;
- dip each apple ring into the batter; place into the hot oil;
- remove as soon as the fritters are nicely browned on both sides - about 10 minutes; drain;
- place on paper towels; sprinkle with icing sugar before serving.
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