Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Apple fritters are delicious, especially when dusted with powdered sugar and perhaps even whipped cream as well. Eating this magnificent dessert brought back childhood memories of apple fries at Legoland during the trips that my family went on to Southern California to see my relatives there and to visit amusement parks. It is amusing how the past can bubble up through food like that, how even if I can only dimly remember a few attractions at Legoland, I remember those apple fries so well, slathered in whipped cream, probably 15 years later.
But nostalgia be damned—I am convinced that these apple fritters are even better. They have an extremely rich and sweet dough that does include wine, and the apples and dough work together harmoniously. It is almost too easy to eat them, as one simply eats apple slice after slice. I went through almost the entire basket on the first day.
Of course, that is kind of necessary because they are not as good on the second day as on the first. They are by far the best when they first emerge from the oil, hot, crispy, and fresh. Deep-frying them tends to be a mess, but I think the sacrifice is well worth it.
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This recipe is adapted from one found within The Viennese Pastry Cookbook by Lilly Joss Reich.
- 4 apples
- 1 1/4 cup flour
- 2 egg yolks
- 1/2 cup white wine
- 1/4 tsp salt
- 2 egg whites
- Powdered sugar
- Combine the egg yolks and flour together, whisking thoroughly.
- Add in the wine, the salt, and the sugar, and mix until smooth. Be aware that the dough will be extremely thick and will tend to stick to whatever is used to beat them; I would use an electric mixer if possible.
- Refrigerate batter.
- Peel and cut the apples into thin wedges, about 1/4 inch thick.
- Begin heating oil for deep frying over the stove, so as to reach 375˚F.
- Just before frying, gently fold the egg whites into the batter. Then mix the apple slices into the batter, coating them well (do a section at a time).
- While deep frying, have the flame on low or low-medium, and be careful not to put too many apples in at once. When well browned and crisp, remove and drain on paper towels. Repeat until all are done.
- Sprinkle with powdered sugar mixed with cinnamon, and serve immediately.
© 2017 Ryan Thomas