Apple fritters are indissolubly linked to my childhood memory: the first time I tasted them, I was very young and my big sister prepared them as she was practicing on cooking that day.
It was a happy event to me, first because apple fritters were delicious and secondly because it was not common for my sister to cook something (she was little more than a girl) and this definitely put me in a good mood …
I’ve always had a sweet tooth!
Growing up I tasted this simple delight other times, even during my holidays in South Tyrol, in fact apple fritters (Apfelkiachl) are one of the many and delicious desserts typical of this area, but they are also prepared in other mountain locations.
Some tricks before directions
Making apple fritters isn’t difficult at all; I advise you not to cut the apples into excessively thick slices otherwise during cooking, which is rather short, they will not have time to cook.
Generally, apple slices are seasoned with sugar and lemon, to sweeten them and prevent them from darkening, but this is not essential if they are of already sweet quality and cut at the last moment.
To remove the cores of the apples you can use a special applecorer, or, once cut into slices, you can use a small cookie cutter.
Recipe of apple fritters with icing sugar
Calories: 296 kcal
- 3 apples
- 200 gr of all purpose flour (0)
- 160 gr of milk
- 2 spoons of cognac
- 20 gr of icing sugar
- 20 gr of melted butter
- 2 eggs
- A teaspoon of baking powder
- The zest of an organic lemon
- A spoon of sugar
- The juice of one lemon
- Peanut oil as required
- Icing sugar to taste
- Ground cinnamon to taste (optional)
To season apples
In a bowl sift the flour together with the beking powder and the icing sugar, add the eggs, the lemon peel and start mixing, then add warm melted butter.
Gradually add cognac and milk, little by little, until you get a soft and not excessively liquid batter.
Cover the bowl with plastic wrap and let the mixture rest for 30 minutes.
Meanwhile, peel the apples, remove the cores and cut them into slices about half a centimeter thick, season with a spoonful of sugar and lemon juice, mix them gently and cover them.
After the rest time, dip the apple slices one by one in the batter by turning them over, drain the excess briefly and fry them immediately in hot peanut oil.
Fry a few at a time and when they are golden brown on both sides collect them and lay them on absorbent paper.
Apple fritters should be served still hot, generously sprinkled with sugar and, if you like, a little cinnamon.