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Bavarian Apple Fritters | Crispy & Cinnamon
(0)
30 min
Quick
Knuspr-Küche
Klassische bayerische Apfelküchle: Saftige Apfelringe im feinen Teig goldbraun ausgebacken und in duftendem Zimtzucker gewendet – ein traditioneller Dessert-Klassiker für den Spätsommer.
Ingredients
Preparation method
Preparation
Peel the apples, cleanly remove the core with an apple corer, and slice the apples into rings about 1 cm thick. Immediately drizzle the apple rings with a little lemon juice so they do not turn brown.
Thoroughly mix the sugar and ground cinnamon in a deep plate and set aside for coating later.
Batter & preparation
Separate the eggs. In a bowl, whisk the egg yolks with whole milk, wheat flour, and a pinch of salt until smooth and lump-free. Beat the egg whites until stiff peaks form and gently fold them into the batter – this makes the apple fritters especially fluffy.
Chef's tip
For a particularly delicate touch, you can use tart apple varieties such as Boskoop or Elstar – the slight acidity harmonizes perfectly with the sweet cinnamon sugar.
Apple fritters taste best fresh out of the pan. However, leftovers can be crispened up again in a preheated oven at 160 °C in a few minutes.
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