German cuisine · Breakfast & Eggs

Apple Fritters

Apple rings deep-fried in a light beer batter, tossed hot in cinnamon sugar and eaten warm.

Ingredients · for 4 servings

• 4 tart apples
• 200 g flour
• 250 ml light beer
• 2 eggs
• 1 tbsp sugar
• 1 pinch salt
• 1 lemon
• 600 ml neutral oil (rapeseed or sunflower oil)
• 4 tbsp sugar for the cinnamon sugar
• 1 tsp cinnamon

Instructions

1. Mix the flour, 1 tbsp sugar and a pinch of salt, stir in the egg yolks and beer until a smooth batter forms, and let it rest for 15 min.; keep the egg whites chilled meanwhile.
2. Peel the apples, remove the core with a corer and cut the fruit crosswise into 1 cm thick rings; drizzle immediately with the lemon juice.
3. Whip the egg whites until stiff and fold gently into the batter – this makes the fritters light and airy inside instead of dense.
4. Heat the oil in a wide pot to 170 °C; a wooden spoon handle dipped in the oil should draw a steady stream of small bubbles.
5. Pat the apple rings dry, dip each one in the batter and fry in batches for 2–3 min. per side until golden brown, then drain on kitchen paper.
6. Mix the 4 tbsp sugar with the cinnamon, toss the hot fritters in it and serve warm on a platter.