Apfelradln mit Vanillesauce
Crisp South Tyrolean apple fritters dusted with cinnamon sugar and served with warm vanilla sauce. In Italian, they are called frittelle di mele con salsa alla vaniglia.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Apple corer
- •Deep frying pan
- •Wire whisk
- •Slotted spoon
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 21 g
- carbs
- 64 g
- fibre
- 4 g
- protein
- 10 g
- calories
- 480 kcal
Instructions
- 1
Warm the milk, vanilla pod, and scraped seeds in a small pan over medium heat until steaming.
- 2
Whisk the egg yolks and caster sugar in a heatproof bowl until pale and slightly thick.
- 3
Pour the hot milk slowly into the yolks while whisking constantly to prevent scrambling.
- 4
Return the mixture to the saucepan and stir over low heat until the custard coats a spoon.
- 5
Strain the vanilla sauce through a fine sieve into a jug and keep warm.
- 6
Whisk the flour, batter egg yolks, milk, rum, and salt together until completely smooth.
- 7
Beat the two egg whites to soft peaks, then fold them gently into the batter.
- 8
Heat the frying oil in a deep pan to 170 degrees C.
- 9
Dip each apple ring into the batter to coat thoroughly and slide into the hot oil.
- 10
Fry for two to three minutes per side until puffed, crisp, and golden brown.
- 11
Drain on paper towels, toss immediately in the cinnamon sugar, and serve with warm vanilla sauce.
Chef's tips
Choose tart, firm apples like Renetta or Boskoop that hold their texture during frying. Maintain the oil temperature around 170 degrees C to ensure crisp fritters without excess oil absorption.
Ingredient substitutions
- Renetta apples → Bramley or Granny Smith apples, peeled and cored
- rum or apple schnapps → an equal quantity of milk or cloudy apple juice
Storage
Apfelradln are best eaten immediately, but leftover vanilla sauce can be refrigerated in an airtight container for up to two days.
Reheating
Reheat the vanilla sauce gently in a heatproof bowl over simmering water, stirring constantly without letting it boil.
Common mistakes to avoid
- •Frying in oil that is too cool, which makes the batter greasy and heavy.
- •Boiling the vanilla custard sauce, causing the egg yolks to curdle.
Serving suggestions
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