Appelbeignets

These fritters are a traditional treat for New Year’s Eve in the Netherlands, along the popular Oliebollen. Apple slices are dipped in a batter (at some places wrapped in puff pastry) and deep fried till golden perfection.

Ingredients:

For the batter:

  • 250gr all-purpose flour
  • 15gr sugar
  • 3gr salt
  • 1/2 tsp baking powder
  • 2 large eggs
  • 110ml beer
  • 110ml milk
  • 15gr sunflower oil
  • 1/2 tsp vanilla extract
  • 5 large apples (Golden Rennets, goudrenet)
  • 1 tsp cinnamon
  • 1 tbs sugar
  • sunflower oil (2 liter works best but depends on your pan, 5-6cm deep does the trick)

Recipe:

Make the batter: Combine the dry ingredients. Combine the liquid ingredients.
Combine the dry and liquid ingredients and mix, but do not overmix. Small lumps are fine.
Cover the bowl and leave to rest for an hour.

Meanwhile, heat the sunflower oil to 180-190°C.
Peel and core the apples. Slice each apple into 4-5 1cm thick slices. Combine the cinnamon and sugar. Sprinkle this over the apples and toss the apples to coat relatively eavenly. Do this just before starting to fry them, as the sugar draws out moisture, which may cause the batter to slip off the apples.

Drag an apple slice through the batter and drop it into the oil. Be careful for fritters falling into the oil as the oil will be burning hot. I bake approximately 3-4 at a time, but it depends on the size of your pan. Do not overcrowd the pan as it may cause the fritters to stick together, but it will definitely drop the temperature of the oil a lot, which results in the fritters taking longer to crisp up, which will cause them to absorb more oil and becoming quite oily. Flip them over once the bottom is nicely browned.
Take them out of the pan with a slotted spoon and drain on kitchen paper. If not eating immediately, space them out while cooling to avoid them getting squashed and becoming watery from the condensation as hot fritters are tossed on top each time.

Serve warm or cold. The Dutch method of serving is with powdered sugar, but they go great with whipped cream (with or without cinnamon), ice cream or jam as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *