Frittelle di Mele
Crisp golden apple rings coated in a light batter, deep-fried and dusted with cinnamon sugar. In South Tyrol, they are known as Apfelküchel or Apfelradln.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Apple corer
- •Mixing bowl
- •Whisk
- •Deep frying pan or heavy-bottomed pot
- •Slotted spoon
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 340 kcal
Instructions
- 1
Peel the apples and remove the cores using an apple corer.
- 2
Slice each apple crosswise into neat rings about 8 to 10 mm thick.
- 3
Place the apple rings in a wide dish and toss with lemon juice and grappa.
- 4
In a mixing bowl, whisk the egg yolk, caster sugar, milk, and pinch of salt until smooth.
- 5
Whisk the flour into the liquid mixture until a smooth, thick batter forms.
- 6
In a clean bowl, whisk the egg white to soft peaks and gently fold into the batter.
- 7
Mix the granulated sugar and ground cinnamon together in a shallow dish.
- 8
Heat the oil in a deep frying pan to 170°C to 175°C.
- 9
Dip each apple ring into the batter, coating it completely and letting excess drip off.
- 10
Fry the rings in batches for 2 to 3 minutes per side until puffed and deep golden.
- 11
Transfer to kitchen paper to drain for 30 seconds.
- 12
Roll the warm apple fritters immediately in the cinnamon sugar mixture and serve.
Chef's tips
Use firm, tart-sweet apples like Renetta from Val di Non so they retain structure during frying. Folding in a whipped egg white gives the batter an airy, delicate crunch. Keep the frying oil steady at 170°C to avoid greasy or undercooked fritters.
Ingredient substitutions
- grappa → apple juice or rum
- Renetta apples → firm Granny Smith or Bramley apples
Storage
Best eaten immediately, but leftovers can be stored in an airtight container at room temperature for up to 1 day.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for 4 to 5 minutes to restore crispness; avoid microwave reheating.
Common mistakes to avoid
- •Slicing the apples too thickly, leaving the fruit raw and crunchy inside.
- •Frying in oil that is too hot, which burns the batter before the apple softens.
- •Waiting until the fritters are cold before rolling them in cinnamon sugar.
Serving suggestions
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