More Great Recipes: European

Appelbeignets (Apple Fritters) - The Netherlands


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Serves | Prep Time | Cook Time

Ingredients

4 cups sifted flour
4 cups Heineken Pilsner beer,at room temperature
10 tart apples
3 cups sugar
4 tablespoons cinnamon
powdered sugar
Vegetable oil for frying


Sift the flour into a large stainless steel bowl, slowly pour in the beer, in a well you have made in the center of the flour. Stir together gently and smooth. DO NOT BEAT OR OVERMIX. Set the batter aside at room temperature for 3 to 4 hours before using. When ready to make the fritters, peel and core the apples, cut them crosswise into thick rounds (about 1/2 inch thick). Dredge through the sugar and cinnamon, which have been mixed together, coating both sides evenly. Using tongs, immerse each apple slice in the batter, fry 3 or 4 at a time in hot vegetable oil at 350ºF, turning occasionally until golden. Transfer to a paper towel lined baking pan in a warm oven until all fritters are fried. Arrange the fritters on a platter and sprinle lightly with powdered sugar.


Pairs Well With


Notes

We like to make these appelbeignets around Christmas time, but are tasty of course any time of year. They are best eaten when warm.

I can now state that these appelbeignets are delicious. Hard to believe that just flour and beer (I used Czech beer: Budovar) make such a good crisp crust. My kids loved them, and so did I!

Well, it's a bit early to post a review, because it's New Year's Eve and the batter is rising. We can't wait to try the appelbeignets, as Dutchies on vacation in the Czech Republic with a desire for either oliebollen or appelbeignets. Will post a review after having tried the end-result!

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