Apfelringe (Apple Rings)
This traditional German dessert recipe is courtesy of Josef Heidenhofer, whose family passed it down to him through generations. I was lucky enough to have him teach me how to make these little gems. He said it is simple to make, yet perfectly elegant in its treatment of the ingredients. The sweet Granny Smith apples take on a wonderfully soft texture, contrasting perfectly with the crisp, rich batter to produce a 6-ingredient masterpiece. People often top these with powdered sugar and cinnamon, caramel, or even serve with ice cream. Take advantage of the season’s bounty of apples and make this dessert for yourself, your friends, your significant other, your family or your professors; in any case, these are a must-try. Thank you, Josef!
Yields about 6-8 Apfelringe
1 cup of unbleached flour
1/4 tsp of salt
1/2 cup of 2% or whole milk
2 Granny Smith apples
Canola oil for frying
Powdered sugar and cinnamon for topping
- In a large mixing bowl, mix the flour, eggs, salt and milk together into a thick batter.
- Peel and core the apples, then slice them vertically into 1/4-inch thick rings.
- Pour enough canola oil so that it comes halfway up the side of a pot or high-sided saute pan. Heat the oil on high until a drop of water sizzles when it touches the surface, and reduce the heat a bit. Do not let the oil smoke.
- Dunk the apple rings into the batter to coat, then lay them gently into the hot oil. Do not overcrowd the pot; work with about 2 or 3 at a time, depending on the size of the pot.
- Fry until golden brown, flipping once as the apple fries. This should take about 1-2 minutes.
- Remove the apfelringe to a paper towel-lined plate to soak up excess oil.
- Serve topped with powdered sugar and cinnamon, caramel, ice cream, or whatever else you think will pair well. Enjoy.