More Great Recipes: European

Appelbeignets (Apple Fritters) - The Netherlands

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Serves | Prep Time | Cook Time


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.

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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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