Apfelspalten: Austrian Apple Fritters

R

richard-in-cincy

Well-known member
This is one of my favorite fall recipes for crisp fall evenings. These are great at small parties, you can get people to help and do an assembly line and eat the fritters as they're finished. Warning, these are so addicitive. Cinnamon-Sugar crisp coating with a cooked fresh tart fall apple on the inside.

Apfelspalten

1 cup flour

3/4 cup milk

1 whole egg

2 tablespoons sugar

1 tablespoon cognac

1/4 tsp. mace

1 tsp. vanilla extract

3 crisp tart apples

sugar

cinnamon

Beat together the batter ingredients. It should be thick enough to coat without quickly running off, but not thick and pastelike. The batter thickens as it stands, so add more cognac if needed as you're cooking.

Core and peel apples. Cut into round slices about 1/4 inch thick. You want a round apple disk, or wheel, with a center whole. Like a doughnut.

Drop apple slices into batter. When well coated, fry into hot deep fat (375 F) over low flame until lightly brown on both sides. Don't cook at too high heat, the fritter will brown too fast and the apple will not cook through. Remove to absorbent paper with slotted spoon.

Immediately roll the apfelspalten in cinnamon sugar. Watch them disappear.

Great with a glass of ice cold milk.

Makes about 24 pieces.

 
Richard: A warm round of applause, Richard~ Stand up and take a Bow ~ DELCIOUS with a capital D smileys/smile.gif

You are so right!!! They did not last long~ I have to make some more today~ just got back from buying more apples ~ seriously, who doesn't like more apples~ I am using honey crisp apples at the moment and I did leave out the cognac~ This recipe is a major keeper ~ DH loves this ~ he ate most of it last evening ~ lucky to have more than one for myself.

THANKS

dianne

 
"If batter thickens as it stands..."

add more cognac.
Would that be added to the batter....or the cook?
smileys/teeth.gif

These sound amazing, too bad I don't fry anything any more. *sigh*

 
Yes!! they are~ DH can't keep his hands off of them and my son grabbed a bunch along with the

recipe to bring home so his fiance will make them, now that, to me, is a major compliment ~ my son doesn't normally get that way about a recipe ~ though he is an up and coming good baker, he just loved them ~ with the cognac in them, I made them both ways --> with and without cognac, and they were delicious both ways.

Thanks again Richard for the recipe

 
Cheez, it's similar to nutmeg. I believe it is from a different part of the same fruit.

 
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