* Basterdsuiker or bastard sugar from the Netherlands is basically normal, refined white sugar to which an invert sugar solution and a little caramel are added. It contains more moisture than granulated sugar, so that baked goods dry out less quickly. It is available in white, medium brown and dark brown. Whiter is used here.
Peel the apples, cut into approx. 1 cm thick slices and now remove the core (you can see it better this way). Mix the sugar with the cinnamon to a light brownish mixture and soak the apple slices in it for a few hours. To do this, pull the slices individually through the mixture and then stack them in a saucepan or large bowl and cover with the sugar-cinnamon mixture.
Mix the baking powder with the flour. Put 400 ml milk in a bowl and slowly add the mixed flour, stirring constantly. If the dough is creamy and mushy, slowly add the rest of the milk while stirring. Then stir in the eggs, vanilla sugar and salt well.
Heat the oil in a sufficiently large saucepan. (You can also use a deep fryer.) It`s hot enough when a wooden spoon that you hold in it starts to bubble.
Skewer the apple slices one after the other with a fork, pull them through the batter and add them to the hot oil. Not too many at once, they shouldn`t touch. When the edges are brown, turn the slices and fry the other side until crispy brown. Then lift it out of the fat with a slotted spoon or slotted ladle. Place on kitchen paper so that the fat is absorbed.
Mix powdered sugar or sugar with cinnamon. Place the apple flaps on a plate and sprinkle with them and serve while still warm.
Tip: If you don`t want to eat them straight away, place a layer of kitchen paper between the individual layers, so that they don`t get too soft. But children love it when the slices are thickly sprinkled with sugar and soak themselves up really nicely.
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