Monday, January 5, 2015

Appelbeignets (Dutch Apple Fritters)


Of course I have every intention of starting those New Year resolutions. Really. Healthier recipes are coming your way...a couple of them, at least. But c'mon. The whole year is looming ahead of us. There is plenty of time. Let's start the New Year right with another Dutch tradition: Appelbeignets!

A few years ago, I hauled out my Fry Baby (circa kidding) to make Oliebollen. They are by all accounts a precursor to the modern day doughnut...fried balls of dough studded with raisins or chopped apple and rolled in sugar...all of Holland celebrates with them on New Year's Eve. I found them to be pretty awesome, but deep frying isn't my thing so I put the Fry Baby into storage. 

This year, a deal on cooking oil got me to thinking about those Oliebollen and how I've been wanting to try and make their better looking cousin, the Appelbeignet....literally a Dutch Apple Fritter. Out came the Fry Baby...

Just peel, core, and slice a few apples....

I searched around for a good recipe to use and I found several very similar ones. A few use a bottle of ale in the batter, but I didn't have any so I went the way of buttermilk.  To brighten things up, I decided to use a little orange zest, but otherwise the batter is pretty straight forward. Simply peel, core and slice some apples...I used a few Honeycrisp....and make a simple batter. Very easy.

Appelbeignets (Dutch Apple Fritters)

3 medium tart apples, peeled, cored and sliced into 1/4-inch slices
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon fresh orange zest, divided
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
powdered sugar for dusting, if desired

Heat at least 2 cups of oil to 375 degrees F.

Whisk together the sugar, cinnamon, and 1/2 tablespoon orange zest. Sprinkle over the apples,

Whisk together the flour, baking soda, and salt. Beat the egg into the buttermilk and stir in half of the orange zest. Add the buttermilk mixture to the flour, stirring until combined. If the batter is too thick, add more buttermilk a teaspoon at a time to thin it out.

Dip the apple slices into the batter, covering completely. Carefully drop two or three slices into the hot oil. Cook until golden brown on both sides, about 3 to 4 minutes. Drain on paper towels and sprinkle with powdered sugar. Serve immediately.

I couldn't decide if I wanted them rolled in cinnamon-sugar.....

.....or simple sprinkled with powdered sugar. I made them both ways.

What is your New Year tradition?

Next up: Good for you Banana-Pear Chewy Granola Bars!


  1. OMGOODNESS they sound yummy. I make another version, but am going to try this recipe. Thank you.

  2. These look so great. As a matter of fact, I wish I had one right now! Happy new year!