Dutch Apple Fritters (Appelbeignets aka Appelflappen)
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Appelbeignets or Appelflappen are Dutch Apple Fritters. In the Netherlands this treat is known under both names and there’s always a lot of debate on what they’re called. If you want to know or read more about the debate I suggest you read my post on Appelflappen vs Appelbeignets. If you’re looking for the other version of Appelflappen, which is similar to Apple Turnovers check out my recipe for Dutch Apple Turnovers.
For this recipe I’ll be focusing on the Appelflappen which are deep fried in batter. I call these Appelbeignets, when you go to the supermarket in the Netherlands, if you ask for an Appelflap you would get an Apple Turnover, however if you ask for Appelbeignet, there will be a mix available for you to make the batter with for your apples, or they would have the Baker’s Apple Beignet available. If you’re looking for the puff pastry version, check out my recipe for Dutch Apple Beignets with Puff Pastry.
How To Make Dutch Appelbeignets aka Appelflappen
Dutch Appelbeignets / Appelflappen are best eaten while still warm. They can be eaten cold as well, but I prefer them warm. If you want them warm you can heat them up in the oven or microwave. I found an old recipe for Dutch Appelbeignets on a Dutch website named Coquinaria they shared a recipe for appelbeignets dating back to 1905. This recipe is a rich one which also calls for basting the apples in alcohol. For my recipe I didn’t do that, but you can of course do that if you want to. I also tweaked the recipe a bit to make it perfect for me but it’s all based on and inspired by the old recipe from 1905.
For the Dutch apple fritters you’ll need flour, cornstarch, melted butter, lukewarm milk, cinnamon sugar, apples, egg, dry yeast, sugar and salt. (a full list of ingredients including measurements can be found in the recipe card below).
Start off by adding flour, cornstarch, yeast and sugar to a bowl
Mix the dry ingredients you just added and add an egg. While mixing slowly add the milk till a batter forms and add the melted butter.
Add oil and salt as well and mix till all is fully incorporated.
Cover the batter with a damp cloth and leave to rest in a warm place for at least an hour. While the batter is resting you can prepare your cinnamon sugar and apple slices. Peel and slice your apples about 0.4 inch/1 cm thick. I usually do this about 20 minutes before the batter is done resting. Coat your apple slices with cinnamon and sugar.
When your batter is ready, dip an apple slice in the batter. Tap on the side of the bowl to tap off any excess batter, you should see the hole in the slice of apple. Slowly drop your coated apple slice into the hot oil. The oil should be 356°F / 180°C. Always use sunflower oil or peanut oil for the fritters.
Don’t overcrowd your deep fryer or pan, the batter will expand slightly around the apple slices. It takes about 5 minutes to cook the Dutch apple fritters, make sure to turn them over halfway. When they’re golden brown all way around, they’re done.
Recipe based on and inspired by: Coquinaria