Apple fritters

2020 is a great year for the apple tree in my parents' garden. Seldom has it borne so much fruit as this autumn. A good reason for me to make classic apple fritters and serve them with a boozy calvados-prosecco sauce.

Of course, a vanilla sauce or ice cream would be a delicious accompaniment too.

 

Ingredients | Serves 4
150 g
Flour
½ tsp
Salt
150 ml
 Apple cider or juice
2 egg yolk and egg white separated
4–5 Apples
1 lemon juice
1–2 litres Coconut fat or oil
1 tsp Sugar
½ tsp Cinnamon
   
  Sauce
2 Egg yolks
100 g Sugar
40 ml Calvados – Apple Brandy
100 ml Prosecco

 

Preparation

  1. First, prepare the batter. Mix the flour and salt, then add the egg yolks and the apple cider or juice (also possible with carbon dioxide). Mix all well into a thick liquid batter and then set it aside for 30 minutes.

  2. Peel the apples, cut out the core and cut them into approx. 8 mm thick slices. Drizzle with lemon juice to prevent the slices from oxidizing and turning brown.

  3. Heat the coconut fat or oil in a pan or deep fryer to 170° C.

  4. Beat the egg whites until stiff and carefully fold them into the batter to make it airy.

  5. Pat the apple rings dry and dip them in the batter and drain off too much batter, then fry until they are nice and golden brown.

  6. Sprinkle with the cinnamon-sugar mix and keep warm in the oven.

Sauce

  1. Mix the egg yolks, sugar and calvados in a bowl with a whisk.

  2. Put the bowl on a pan with a little boiling water, stir the mixture vigorously, pour in the prosecco and beat until frothy. Keep stirring the sauce and do not leave it on the heat, otherwise, the yolk will freeze!

    Serve | Spread the warm apple fritters on the plates and spoon the fluffy sauce over them.