Apple Fritters

Apfelküchel, Apfelküchle, Apfelküchlein, small apple pies, Applefritters or Applebeignets are all part of the lard baked goods. Despite the different names, they are all apple slices dipped in batter and baked in lard, which can be served either as a main course or as a dessert. Apple cakes were already mentioned in Friederike Luise Löffler's (1744-1805) cookery book in the 18th century, but Mary Hahn, who founded her cookery book publishing house in Frankfurt am Main in 1912, also lists apple cakes under the heading "Pastries baked in lard". Apfelküchlein originated in southern Germany, from where they spread to Austria, South Tyrol and throughout Germany. Traditionally, they were originally baked at carnival time, usually on the Thursday before Ash Wednesday. Today they taste good at any time, regardless of whether the batter is made with wine, beer, milk or water. The crowning touch is almost always a sprinkling of cinnamon and sugar.

Method:

  1. Mix the flour with the milk, alternatively with the water, wine or beer, the egg yolks, the melted butter or oil and the salt to form a thick batter, cover and leave to soak.

2 In the meantime, peel the apples, remove the cores and cut the apples into not too thin round slices.

  1. Sprinkle the slices with cinnamon and sugar on a large plate and drizzle with rum or cognac.

4 Cover and leave to rest for an hour.

5 In the meantime, melt the lard in a saucepan, small roasting tin or deep-frying pan.

  1. Just before baking, beat the two egg whites until stiff and fold into the batter.

  2. Dip the prepared apple slices into the batter and bake in the hot lard on both sides, floating in the fat, until light brown.

  3. Serve the apple cakes hot, sprinkled with cinnamon and sugar.

Tip: The milk can also be replaced with water, wine or beer according to taste.