-
1
Prepare the Apple Rings
10 Mins
Room temperature, about 20°C (68°F)
Peel the 600g of apples, core them and slice crosswise into rings about 1 cm thick — you should get about 12 rings. Toss the rings in the 15ml of lemon juice so they do not brown, then pat them dry with paper towels.
Pat the rings dry — wet apple makes the batter slide off in the oil.
Done when: The rings are pale, dry on the surface and about 1 cm thick.
-
2
Whisk the Batter
10 Mins
Room temperature, about 20°C (68°F)
Sift the 150g of flour with the 4g of baking powder and the salt into a large bowl. Whisk in the 180ml of milk, the two egg yolks, 20g of sugar and the vanilla until smooth. In a second clean bowl, whisk the two egg whites to stiff peaks, then fold them gently into the batter until just combined.
The batter should coat a spoon and fall in a slow ribbon — too thick and it will be doughy, too thin and it will not cling.
Done when: The batter is smooth, airy and thick enough to coat the apple rings.
-
3
Heat the Oil
5 Mins
Hot oil, 175°C (350°F)
Pour the oil into a deep pan to a depth of about 5 cm and heat to 175°C (350°F). Drop in a little batter: if it sizzles and rises at once, the oil is ready.
Use a thermometer if you have one — oil that is too cool makes greasy fritters, too hot burns the batter before the apple softens.
Done when: A drop of batter sizzles, puffs and turns golden in about 30 seconds.
-
4
Dip and Fry the Rings
10 Mins
Hot oil, 175°C (350°F)
Dip each apple ring into the batter, let the excess drip off, then lower it gently into the oil. Fry 3–4 rings at a time for 2–3 minutes per side, turning once, until puffed and deep golden. Lift out with a slotted spoon and drain on paper towels.
Do not crowd the pan — too many rings at once drops the oil temperature and makes soggy fritters.
Done when: The fritters are puffed, deep golden on both sides and crisp; the apple inside is tender.
-
5
Roll in Cinnamon Sugar and Serve
5 Mins
Serve warm, about 60°C (140°F)
While the fritters are still warm, roll them in the cinnamon sugar, then dust with the powdered sugar. Serve at once, three rings per person, with vanilla sauce or a scoop of vanilla ice cream if you like.
Sugar sticks best while the fritters are warm — once they cool, the coating will not hold.
Done when: The fritters are warm, sugared all over and crisp outside, soft inside.
auto_awesome Finishing Touches & Plating
Serve the öpfelchüechli warm, dusted with sugar, with vanilla sauce or ice cream on the side — they are at their best within minutes of the fryer.
Switzerland
40m
