Apfelküchle - German Apple Fritter Pancake
Serves 2, as a dessert
90 grams all-purpose flour, sieved
25 grams sugar
½ teaspoons salt
70 milliliters milk
1 egg
½ teaspoon vanilla extract
2 slightly sour apples (like Pink Lady or Boskoop), peeled
Vegetable oil, for frying
For Serving (pick your favorite topping!):
Sugar and cinnamon
Whipped cream
Maple syrup
Vanilla ice cream
In a medium mixing bowl, combine the sieved flour, sugar, and salt. Loosely mix everything together. Add the milk, egg, and vanilla extract and whisk the batter until it becomes smooth and the flour is completely incorporated.
On a cutting board, lay an apple on its side so that its core is parallel to the cutting board. Cutting perpendicular to the apple core, slice the apple so that each slice is about ½ inch thick (part of the apple core will remain in each slice).
Cut out the core for each apple slice. You want a donut-shaped slice, so make sure not to cut all the way to edge of the slice when coring.
Repeat Steps #2-3 for all the apples and apple slices.
Working in batches, dip a few apple slices in the batter. Flip the slices over a few times, making sure they’re completely coated in batter.
Heat a pan over medium/medium-high heat. As the pan is heating up, add enough vegetable oil for the apples to fry in (no more than 1 tablespoon). Once the oil is hot, add as many apples slices that will fit in the pan. Make sure not to overcrowd the pan.
Fry the slices on each side until golden brown, around 2-4 minutes, per side, depending on the temperature of your pan.
You’ll probably have to reduce the temperature for later batches so the pan doesn’t get too hot.
Remove the fried apple slices from the pan and cover them on a plate.
Coat the remaining apple slices in batter and frying them up (Steps #5-7).
Serve with your favorite topping (my favorite is sugar and cinnamon!).
Enjoy!