Ingredients
Batter
wheat flour 400
apple cider
sunflower oil
egg yolk
egg white
vanilla sugar
table salt
Apple rings
apples (e.g. Boskoop variety)
Vanilla-cinnamon sugar
vanilla sugar
icing sugar
cinnamon
Vanilla sauce
milk
sugar
table salt
vanilla pod
egg yolk
cream, half-whipped
Production
Batter
In a bowl, mix flour with apple cider, sunflower oil, and egg yolk until a smooth batter forms. Whip the egg white with vanilla sugar and salt until stiff peaks form. Gently fold the meringue into the batter. Cover the finished batter and let it rest for one hour.
Apple rings
Peel and core the apples, then cut them into rings about 10 mm thick.
After the rest period, stir the batter again until smooth. Dip each apple ring individually into the batter and immediately fry in hot fat (deep fryer, about 170–180°C) until golden brown. Drain well on kitchen paper or a wire rack.
Vanilla-cinnamon sugar
Mix all ingredients well.
Note: Apple fritters are usually rolled in granulated sugar (optionally with about 1% cinnamon). The vanilla-cinnamon sugar used here gives a finer texture and enhances the flavor.
Vanilla sauce
In a saucepan over medium heat, combine milk, sugar, salt, scraped seeds of the vanilla pod (along with the pod itself) and egg yolk. Stir constantly and heat to the nappe stage (about 82°C). Pass the mixture through a fine sieve, cover, and let it cool completely in the refrigerator.
Before serving, fold in lightly whipped cream.
Evaluation