Tuesday, January 19, 2016

Apfel kücherl (German Apple Fritters) - my gluten free version

My toddler is currently addicted to donuts. Yes, the gluten-full, glazed with tons of sugar kind.
I looked around at different yeast donut recipes but it just seemed like too much work with two little ones running around. And then I tried looking for apple fritter recipes, since Apple Fritter is the name of the cafe where I got the donuts that said toddler is so addicted to.

The best sounding one at kitchn required just as much, if not more work than regular yeast donuts, and the easy recipes looked way to cakey. And then it hit me - apfel kücherl!

Matt and I had them in Munich during our visit years ago, and I still remember how good they were.
Apple rings, covered in a light batter, fried and served with vanilla ice cream for dessert. Are you drooling yet?




I looked around for a recipe and came across this video. It's in German, so I'm reposting the recipe here in English. I also uploaded the recipe in Japanese on my cookpad page

Ingredients
4~6 apples
200g flour (I used AP gluten-free flour, outlined by Shauna aka Gluten Free Girl)
250ml beer or sparkling water
2 eggs
2 tablespoons sugar
1 pinch salt
oil for frying
~1 cup cinnamon sugar

Prep the apples. Peel the apples, the slice them into 0.5mm~1cm or 1/4~1/2inch thick slices. Then, using the smallest roundish cookie cutter you can find, cut the seed area out so you have a donut-shaped slice of apple looking back at you.

Make the batter. Mix the flour and beer/sparkling water in a bowl. Separate the eggs into yolks and whites, putting the whites in a new clean bowl and the yolks in the flour mixture. Start mixing the whites with a hand-mixer on low speed for a couple seconds, then add the salt. Turn the speed up to high and as the volume of the whites start rising, add the sugar one tablespoon at a time. Keep mixing until the whites form stiff peaks, then gently fold them into the flour mixture using a rubber spatula.

Fry the apples. Heat a 2-inch deep pool of oil. You'll know the oil is ready when you insert a wooden spoon into the oil and small air bubbles form vigorously around it. Dip each apple ring into the batter, coating it generously, the drop into the oil. Fry only 3~4 slices at once to prevent the oil temperature from dropping too much. Fry them until golden brown on both sides, it should take a total of 3minutes. You can also tell that they're are done when the sound of the oil changes. Drain excess oil by placing the slices on a plate with a bunch of paper towels, or a cooling rack.

Apply finishing touches. Combine cinnamon and sugar in a bowl - the ratio really depends on how you like your cinnamon sugar. I like mine spicier, so I blended about a cup of sugar with 2 tablespoons of cinnamon. Once the rings have cooled slightly, dip both sides of each ring into the cinnamon sugar to coat. Enjoy with a hot cup of coffee!



Notes

  • If you aren't gluten-free, cake flour would work best for this recipe. All-purpose is fine too. If you are gluten-free but don't have time blending your own ap flour, Shauna also sells her ap flour here. Bob's Red Mill and a couple other brands sell all-purpose flour or pancake mix as well. 
  • ginger ale should also work for the liquid. 250ml is 1 US cup plus 1 tablespoon. (I say US cup because a cup in Japan is 200ml) 
  • you can try this with bananas with equally good results