Dutch Apple Fritters Apelbeignets Food

DUTCH APPLE FRITTERS (APELBEIGNETS)

Steps:

• Peel and core apples and cut into lengthwise slices between 1/3 and 1/2 inch thick.
• Mix beer with flour and salt until smooth and free of lumps.
• Dip apple slices into batter and let excess drip off.
• Fry a few slices at a time in fat heated to 370 F.
• turn once so they become golden brown on both sides--about 4 minutes in all.
• Drain one a paper towel and serve warm sprinkled with sugar.
• Makes 6 to 10 servings.
• *VANILLASUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.
• Close jar tightly and let stand for 48 hours before using.
• Replenish sugar as it is used up.
• Use as called for in individual recipes.
• Beans need replacing only after 4 or 5 months.
• Visions of SugarPlums.

DUTCH APPLE BEIGNETS (APPELFLAPPEN)

Steps:

• Gather the ingredients.
• In a small bowl, mix 1 teaspoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine and set aside.
• Mix together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture.
• Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.
• Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt. The dough should be very slack and have an almost thick batter consistency.
• Heat the oil in a deep pan or in a deep-fat fryer to 350 F/180 C. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
• Peel, core, and slice the apples into thick rounds.
• Using your fingers or tweezers, dip the apple slices into the dough mixture shaking off any excess batter. Gently drop each apple round into the hot oil.
• The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping only once when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the apple beignets along with a dusting of ground cinnamon, and serve warm.

DUTCH APPLE FRITTERS (APPELBEIGNETS AKA APPELFLAPPEN)

Steps:

• In a bowl, mix flour, cornstarch yeast and sugar
• Add egg and while whisking continually, add the lukewarm milk. Mix until combined.
• Add melted butter, oil and salt and mix till fully incorporated. Cover the batter with a damp cloth and leave to rest in a warm place for at least an hour.
• While the batter is resting (roughly 20 minutes before the batter is done) you can prepare your cinnamon sugar and apple slices. Peel and slice your apples about 0.4 inch/1 cm thick. Coat your apple slices with cinnamon and sugar.
• Heat up your oil to 356°F / 180°C.
• When your batter is ready, dip an apple slice in the batter. Tap on the side of the bowl to tap off any excess batter, you should see the hole in the slice of apple. Slowly drop your coated apple slice into the hot oil.
• Don't overcrowd your deep fryer or pan, the batter will expand slightly around the apple slices. It takes about 5 minutes to cook the apple fritters, make sure to turn them over halfway. When they're golden brown all way around, they're done.
• Serve warm or cold dusted with a little bit of confectioners' sugar.

COUNTRY-STYLE APPLE FRITTERS

Steps:

• Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl; stir to blend. Stir in apples, milk, and egg.
• Fill a deep-fryer or Dutch oven half full with oil and heat to 375 degrees F (190 degrees C).
• Working in batches if necessary, drop tablespoonfuls of batter into the hot oil and fry until golden brown, about 5 minutes. Drain on paper towels.

CANADIAN APPLE FRITTERS

Steps:

• Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
• Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350º F on a deep-frying thermometer.
• To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd.
• Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200° F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp.Dust lightly with confectioner's sugar and serve with whipped cream.