Apple fritters, apple cakes, apple pastries, small apple cakes or apple doughnuts are all types of lard pastries. Despite their different names, they are all apple slices dipped in batter and fried in lard, which can be served as a main course or as a dessert. Apple fritters are mentioned in Friederike Luise Löffler's (1744-1805) cookbook from the 18th century, and Mary Hahn, who founded her cookbook publishing company in Frankfurt am Main in 1912, also lists apple fritters under the heading "Pastries baked in fat". Apple fritters originated in southern Germany, from where they spread to Austria, South Tyrol and throughout Germany. Traditionally, they were originally baked during the carnival season, usually on the Thursday before Ash Wednesday. Today, they can be enjoyed at any time, regardless of whether the batter is made with wine, beer, milk or water. They are almost always topped with cinnamon and sugar for the perfect finishing touch.
250 grams spelt flour (type 630)
500 millilitres milk water, white wine or beer
2 eggs
1-2 tablespoons butter, melted, or vegetable oil, if needed
1/2 teaspoon salt
1 kilogram apples
1 tablespoon rum or cognac, if needed
Sugar and cinnamon mixture
500 grams butter or lard for frying
1. Mix the flour with the milk, or alternatively with the water, wine or beer, the egg yolks, melted butter or oil and the salt to form a thick dough, cover and leave to rest.
2. In the meantime, peel the apples, remove the cores and cut the apples into round slices that are not too thin.
3. Sprinkle the slices on a large plate with cinnamon and sugar as desired and drizzle with rum or cognac.
4. Cover and leave to rest for an hour.
5. Meanwhile, melt the lard in a saucepan, small roasting tin or deep frying pan.
6. Just before baking, beat the two egg whites until stiff and fold into the batter.
7. Dip the prepared apple slices into the batter and fry them in hot lard on both sides until light brown, allowing them to float in the fat.
8. Sprinkle the apple fritters with cinnamon and sugar while still hot and serve.
Tip: The milk can also be partly replaced with water, wine or beer to taste.
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