Apple Fritters with Sour Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 apples
- 1 tablespoon sugar
- 2 cl kirsch
For the dough: (batter)
- 125 g flour
- liters ⅛ white wine
- 3 egg yolks
- 3 egg whites, beaten to snow
- 1 teaspoon oil
- Clarified butter, for frying
- some cinnamon and sugar to sprinkle with
For the cream:
- 3 sheets gelatin
- 500 g sour cream
- 60 g suar
- 1 vanilla pod (cut in half and scrape out the pulp)
- 1 pinch lemon (s) - zest, grated
- 6 cl kirsch
Print Recipe
Pin Recipe Instructions
- The whole apples are peeled and cored with the cutter and cut into finger-thick slices. Sprinkle with sugar and drizzle with kirsch. Let it steep for an hour.
- Baking dough: Mix the remaining ingredients into a smooth dough and then pull in the egg whites.
- Completion: Turn the apple slices in the batter and bake in the hot clarified butter until golden brown. Sprinkle with cinnamon and sugar.
- Sour cream: soak gelatine in cold water. Whip the sour cream with sugar, vanilla pulp and lemon zest until creamy. Put a cup aside and heat it up. Dissolve the gelatine in it and pour the kirsch into the remaining sour cream.
- Pour into cocktail glasses and let set overnight.
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