Apfelkiachl
Crispy battered apple rings fried golden and dusted in cinnamon sugar, known locally in German as Apfelkiachl and in Italian as frittelle di mele.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Apple corer
- •Deep frying pan
- •Whisk
- •Mixing bowl
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 15 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Peel and core the apples, then slice horizontally into one-centimetre thick rings.
- 2
Toss the apple slices in a bowl with lemon juice and rum, then set aside.
- 3
Whisk the flour, milk, egg yolks, pinch of salt and twenty grams of sugar until smooth.
- 4
Whisk the egg whites in a clean dry bowl until stiff peaks form.
- 5
Gently fold the whipped egg whites into the flour batter using a spatula.
- 6
Combine the remaining sixty grams of sugar with the cinnamon in a shallow dish.
- 7
Heat the oil in a deep pan to 170 degrees C over medium heat.
- 8
Dip apple rings into the batter one by one until thoroughly coated.
- 9
Fry two to three rings at a time for two minutes per side until puffed and golden.
- 10
Transfer the fried rings onto kitchen paper to drain briefly.
- 11
Coat the warm apple rings immediately in the cinnamon sugar mixture and serve warm.
Chef's tips
Choose crisp, slightly tart apples so they hold their shape inside the batter. Keep the oil temperature steady around 170 degrees C so the batter puffs without burning before the apple softens.
Ingredient substitutions
- rum or grappa → an equal amount of fresh apple juice for an alcohol-free version
- whole milk → sparkling mineral water for an even lighter and crispier batter
Storage
Best enjoyed immediately, but cooled leftovers can be kept in a covered container for up to one day.
Reheating
Warm on a baking tray in an oven preheated to 180 degrees C for five minutes to restore crispness.
Common mistakes to avoid
- •Slicing apples too thickly, preventing them from softening during the brief frying time.
- •Overcrowding the pan, which lowers oil temperature and leads to greasy, soggy fritters.
Serving suggestions
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