Apfelkrapfen is often considered a Bavarian delicacy, but they're not reserved for special occasions. They're commonly made at home.
Slice the apples in the round, cover them with a batter and deep fat fry them for some instant comfort food. This batter has egg whites providing the airiness, but yeast dough and puff pastry versions are also known.
- 2 to 3 baking apples
- 1/2 lemon
- 2 eggs (separated)
- 1/2 cup flour (plus extra for dusting)
- 1/2 cup milk
- 1 tablespoon sugar (or vanilla sugar)
- 1 pinch salt
- Oil or fat (for frying)
- Cinnamon sugar (optional for serving)
- Vanilla sauce (optional for serving)
- Peel and core the apples. Slice 1/4 inch thick or a little thinner. Brush with lemon juice.
- Whip the egg whites until stiff.
- In a separate bowl, stir together the egg yolks, flour, milk, sugar, and salt until a thick batter forms. Add more milk or flour as necessary.
- Stir 1/3 of the stiff egg whites into the batter to loosen. Carefully fold in the rest of the egg whites for a light, fluffy, but not runny, batter.
- Heat 2 - 3 cups of oil in a large saucepan. (Learn about deep fat frying here) Heat the oil to 350°F (190°C). Heat 3 - 4 inches of oil in a large pan to 350°F.
Check the temperature with a frying thermometer or test it by throwing in a 1-inch cube of bread. If it browns (but doesn't burn) in 60 seconds, your oil is about 365°F. Alternatively, get out your deep fat fryer and follow the directions.
- Drain the apple rings as necessary and coat them with some flour, then dip them in the batter with a fork.
- Place them carefully in the hot oil and fry for 3 to 4 minutes. Turn them over and fry for 3 minutes, or until golden brown.
- Drain on paper towels.
- You may wish to keep them warm in a warm oven until they are all baked. Served soon after by sprinkling with sugar and cinnamon or vanilla sauce or both.
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