Apple Fritters with Cranberry Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 large apples, sour ones
- 400 g wheat flour, 550
- 400 ml milk
- 4 medium egg (s), separated
- 1 pinch (s) salt
- 4 tablespoon rum, 5% strength
- 6 tablespoon sugar
- Clarified butter, for frying
- Powdered sugar, for sprinkling
- Cranberry compote
Print Recipe
Pin Recipe Instructions
- Wash the apples, remove the core (potato peeler or apple cutter), peel them whole and cut into rings approx. 1 cm thick. Cover with sugar and rum and let it steep a little.
- In the meantime, separate the eggs for the batter and beat the egg whites until stiff, set aside and use the remaining ingredients to make a thick pancake batter, fold in the egg whites by hand with the whisk.
- Dip the marinated apple slices in the batter, turn them and fry them with a fork in a large, coated pan in plenty of hot clarified butter until golden brown. Drain well on kitchen paper and dust with icing sugar while it is still hot.
- We are happy to serve cranberry compote with it.
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