Dutch Apple Fritters
In my last post, about the Oliebollen, I told you about other Dutch delights that are sold at carnivals. One of these delicacies are Appelbeignets. Appelbeignets are apple slices covered in batter, deep fried and rolled in cinnamon sugar.
The batter is traditionally made with dark beer or brown ale, but can also be made with milk.
Beignet is a French word meaning “donut” or “fritter”. Some prefer to make their appelbeignets like appelflappen, covered in dough instead of batter.
- 250gr flour
- 1tsp baking powder
- 2 eggs
- 300ml brown ale
300ml milk (for children or people who dislike beer.)
- 6 apples
- 150gr sugar
- 1-2 tbsp cinnamon
Remove the apple cores and cut into slices of about 1 cm thickness.
Heat the oil to 190°C and mix the cinnamon and sugar in a bowl. Use a skewer or fork to dip the slices into the batter and fry until golden brown, about 3 minutes. Turn them over after 1,5 minutes.
Use a slotted spoon to remove the beignets from the oil, carefully shake off excess oil and place them in the cinnamon-sugar mix. Do this while the beignet is still hot, then the sugar will slightly melt and stick to the batter. Cover them in the sugarmix and place them on a plate to serve.