Dutch Apple Fritters Appelbeignets Aka Appelflappen Food

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.

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.