Apfelküchle — apple ring fritters
Apple rings in a light whipped-egg-white batter, fried and rolled in cinnamon sugar.
Active time1 h
Cooking21 min
Total1 h 15 minResting : 25 min
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Ingredients
- 750 g large firm cooking apples, gross weight
- 250 g clarified butter for frying
- 150 ml pasteurised whole milk
- 2 medium eggs, size M
- 1 tsp ground cinnamon
- 100 g plain wheat flour
- 1 g fine salt
- 100 g white sugar
Preparation
Sift flour and mix with 25 g sugar and the salt. Gradually whisk in milk until smooth. Cover and rest for 20 minutes.
150 ml pasteurised whole milk100 g plain wheat flour1 g fine salt100 g white sugar- sieve
- bowl
- whisk
- lid
After resting, wash and peel apples and cut rounds about 1 cm thick. Core and pat dry, making about 14 rings depending on size. Mix the remaining 75 g sugar with cinnamon in a shallow dish. Crack and separate the eggs. Mix yolks into the batter. Whip whites until stiff and gently fold in with a spatula.
750 g large firm cooking apples, gross weight2 medium eggs, size M1 tsp ground cinnamon- peeler
- knife
- board
- apple corer
- kitchen paper
- shallow dish
- bowl
- electric mixer
- spatula
Heat clarified butter in a frying pan for about 5 minutes to 165 °C on a thermometer. Dip rings in batter, drain briefly and add without crowding. Fry for about 2 minutes per side until the batter is golden and cooked and apples tender when pierced. Let the temperature recover between batches. Cook longer if the apples are still firm. Drain on paper, allowing 5 minutes after the final batch. Roll warm in cinnamon sugar and serve.
250 g clarified butter for frying- frying pan
- food thermometer
- fork
- slotted spoon
- skewer
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration