Traditional Dutch Appelflappen
- 1 tsp sugar
- 2 small packets of (instant) dry yeast
- 4 cups flour (400 g)
- 1/4 cup sugar (50 g)
- 2 eggs
- 2 cups milk (475 ml)
- 1 tsp salt
- 6 apples, peeled, cored and sliced into thick rounds
- 8 cups vegetable/sunflower oil (2 liters)
- Powdered sugar
- Ground cinnamon
Cover the bowl with a damp dish towel and allow to rise in a warm area for about an hour. Once the dough has doubled, stir in the salt.
Heat the oil in a deep pan or in a deep fryer. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
You will need two tablespoons to handle the dough, as well as a slotted spoon to remove the apple fritters from the hot oil. Quickly dip the two tablespoons into the oil and use like tweezers to dip the apple slices into the dough mixture. Gently drop each apple round into the oil. The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
Sieve powdered sugar over the apple fritters as well as a dusting of ground cinnamon, and serve warm.