Apfelkuchle (apple fritters)
by Regina Crouse Schwartz
(Des Plaines, Illinois, USA)
I have very fond memories of my Oma and mother making this for me and my sister when were young.
We could hardly wait for them to come out of the pan to eat them! I hope you like this as much as my family does.
- 1 cup flour
- 1 egg, beaten
- pinch salt
- 1 teaspoonful oil
- 1/2 tablespoonful cognac
- 2-3 tablespoons sugar
- milk - up to 1 cup
- 2-3 apples, peeled, cored and cut into thick slices
- Mix flour, salt and sugar together and make well in the middle.
- Add egg, cognac and oil to well and start to mix, adding in the flour.
- Start adding milk until the batter is thick - it should not be too thick - you should be able to have the batter run off the spoon a little bit when taken out of the batter.
- Put about 1 inch of oil in a frying pan and heat until really hot - when a drop of batter is added, it should immediately be engulfed in oil and bubble.
- Dip the apples in the batter, making sure it is well coated. Carefully add to hot oil.
- When the bottom gets brown, turn over and cook until the other side is brown - this does not take long so watch carefully!
- Remove from pan and sprinkle with powdered sugar - eat while hot.
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*Kaffeeklatsch: /ˈkafeːˌklatsh / (noun) an informal gathering for coffee and chatting
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