I guess you all have one or more dishes, you remember all to well from your childhood :) For me, it is semolina pudding and these apple fritters. My mom made them when she was in a good mood and I had behaved good – which of course was ALL THE TIME! :P
They really remind me of home. Unfortunately for the fritters and me – I don’t like to make them very often. Not because they are not good – they are awesome! Also not because it is something fried – I looooove fried stuff (sorry dear liver, heart and friends) – it is the smell in the kitchen. Fatty fat all over the place. For hours or even days. Not my thing ;)
But if anybody wants to invite me for some apple fritters – feel free to do so! I can also make them, just not in my own kitchen ;P
Back to the fritters – sweet and fatty – exactly how they should be. Some people say soul food because of that – well – if sweet and fatty makes you happy, then call it (german) soul food! :) These little fellas are served with vanilla sauce most of the time – but only with sugar and cinnamon is fine too. In my case I often serve them with Roter Grütze – a delicious red fruit jelly.
INGREDIENTS / ZUTATEN
For the vanilla sauce:
1 vanilla bean
4 egg yolks
2 cups (500ml) milk
3 tbsp. sugar
1 tbsp. cornstarch
For the apple fritters:
3/4 cup (100g) all-purpose flour
2 tbsp. sugar
1 pinch of salt
2/3 cup (150ml) milk
2 eggs, separated
2-3 large apples
clarified butter for frying
mix of sugar and cinnamon
red fruit jelly (optional)
Für die Vanillesoße:
1 Vanilleschote
4 Eigelbe
500ml Milch
3 EL Zucker
1 EL Speisestärke
Für die Apfelküchle:
100g Mehl (Type 405)
2 EL Zucker
1 Prise Salz
150ml Milch
2 Eier, getrennt
2-3 große Äpfel
Butterschmalz zum Frittieren
Zimt/Zucker zum Wälzen
Rote Grütze (optional)
DIRECTIONS / ZUBEREITUNG
2. Cut the vanilla bean lengthwise and scrape out the seeds. Add both with the milk and sugar to a small saucepan and bring to a boil while stirring constantly. Remove from the heat and let the flavors develop for 5 minutes. Heat up again and add the egg yolk mix while stirring constantly. Bring to a boil – the sauce should thicken a bit. Remove from the heat and let cool down. Remove the vanilla pod before serving.
3. For the batter sift the flour into a bowl, add sugar and salt and mix. Add the milk while stirring constantly until you get a thick batter and everything is combined. Cover with a kitchen towel and let rest for about 20 minutes. Separate the eggs. Add the egg yolks to the batter and mix until combined. Beat the egg whites until stiff peaks form. Add to the batter and gently fold in.
4. Heat up the clarified butter in a frying pan (don’t go too wild on the temperature or the fritters will burn). Cut the apples into thick slices, peel and remove the core. Dip the apple slices into the batter, so they are covered completely and add to the pan. Fry until both sides are golden brown. Place on a paper towel and let drain excess fat. Roll in a sugar-cinnamon mix and serve still warm with vanilla sauce and red fruit jelly (optional).
2. Die Vanilleschote der Länge nach aufschneiden und das Mark herauskratzen. Beides mit der Milch und dem Zucker in einen kleinen Topf geben und unter rühren kurz aufkochen lassen – vom Herd nehmen und 5 Minuten ziehen lassen. Die Milch noch einmal erhitzen und die Eigelbmischung zugeben und unter ständigem Rühren erneut aufkochen lassen. Vom Herd nehmen und abkühlen lassen. Vor dem Servieren die Vanilleschote entfernen.
3. Für den Teig das Mehl in eine Schüssel sieben und mit Zucker und Salz vermischen. Die Milch unter ständigem Rühren dazu gießen, bis ein dickflüssiger Teig entsteht. Mit einem Tuch abdecken und 20 Minuten quellen lassen. Die Eier trennen. Die Eigelbe in den Teig rühren und das Eiweiß steif schlagen und dann vorsichtig unter den Teig heben.
4. Butterschmalz in der Pfanne erhitzen (nicht zu heiß, sonst brennen die Küchlein schnell an). Die Äpfel in dicke Scheiben schneiden, schälen und das Gehäuse entfernen. Die Apfelscheiben durch den Teig ziehen und im heißen Fett frittieren, bis beide Seiten goldbraun sind. Auf einem Papiertuch überschüssiges Fett abtropfen lassen. In einer Mischung aus Zimt und Zucker wälzen und noch warm mit der Vanillesoße und Roter Grütze (optional) servieren.
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Here is a version of the recipe you can print easily.
PrintApple Fritters aka. Schwäbische Apfelküchle mit Vanillesoße
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 14 1x
Description
One of my favorite dishes as a child – apple fritters with vanilla custard!
Ingredients
For the vanilla sauce
- 1 vanilla bean
- 4 egg yolks
- 2 cups (500ml) milk
- 3 tbsp. sugar
- 1 tbsp. cornstarch
For the apple fritters
- 3/4 cup (100g) all-purpose flour
- 2 tbsp. sugar
- 1 pinch of salt
- 2/3 cup (150ml) milk
- 2 eggs, separated
- 2–3 large apples
- clarified butter for frying
- mix of sugar and cinnamon
- red fruit jelly (optional)
Instructions
- Start with the vanilla sauce. In a small bowl mix the egg yolks with 3 tablespoons of the milk and the cornstarch until well combined. Set aside.
- Cut the vanilla beand lengthwise and scrape out the seeds. Add both with the milk and sugar to a small saucepan and bring to a boil while stirring constantly. Remove from the heat and let the flavors develop for 5 minutes. Heat up again and add the egg yolk mix while stirring constantly. Bring to a boil – the sauce should thicken a bit. Remove from the heat and let cool down. Remove the vanilla pod before serving.
- For the batter sift the flour into a bowl, add sugar and salt and mix. Add the milk while stirring constantly until you get a thick batter and everything is combined. Cover with a kitchen towel and let rest for about 20 minutes. Separate the eggs. Add the egg yolks to the batter and mix until combined. Beat the egg whites until stiff peaks form. Add to the batter and gently fold in.
- Heat up the clarified butter in a frying pan (don’t go too wild on the temperature or the fritters will burn). Cut the apples into thick slices, peel and remove the core. Dip the apple slices into the batter, so they are covered completely and add to the pan. Fry until both sides are golden brown. Place on a paper towel and let drain excess fat. Roll in a sugar-cinnamon mix and serve still warm with vanilla sauce and red fruit jelly (optional).
Notes
- Enjoy frying!
lieber marc,
deine apfelküchle sehen fabelhaft aus! und dank dem eau de frittierfett, der sich als feine geruchswolke über die wohnung legt, hat man ewig was davon, gell? :)
herzliche grüße!
christine
Hahaha – ja dank “…dem Duft, der Frauen provoziert” hat man noch tagelang was davon :P Eigentlich sollte man den Ofen rausschmeissen und nur noch frittieren!
LG
Marc