Apple in Beer Batter with Cinnamon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 apples, sour (e.g. Boskop)
For the batter: (beer batter)
- 125 g flour
- 125 ml beer, light
- 1 pinch (s) salt
- 1 teaspoon oil
- 1 egg (s)
- 80 g suar
For the sauce:
- 500 ml milk
- 3 egg (s), including the yolk
- 2 tablespoon sugar
- 1 vanilla pod (s)
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Peel the apples, remove the core and cut into 1/2 cm thick slices. Separate the eggs for the beer batter. Heat the milk with the vanilla.
- Beer batter: Mix the flour, beer, egg yolks, sugar and salt into a thick batter and add the oil. Beat the egg whites until stiff and fold in. Turn the apple slices in it and fry them in hot frying oil (160 degrees). Place on paper towels and let the excess fat drain off. Sprinkle with powdered sugar.
- Preparation of the cinnamon sauce:
- Mix egg yolks, cinnamon and sugar in a saucepan until frothy and stir in the hot milk. Heat everything up to the boiling point. The starch should have bound, but the yolk should not have curdled. Pour through a sieve and serve hot or lukewarm.
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