Apple fritters with vanilla sauce

For 4 people
  • 500 ml milk
  • 15 g Cornstarch
  • 2 Egg yolk (size M)
  • pulp of 1 vanilla pod
  • 50 g Sugar
  • 1 pinch salt
  • 2 eggs (size M)
  • 150 ml white wine
  • 125 g flour
  • 1 packet 'Vanilla flavor' pudding powder
  • 4 Apples
  • 3-4 EL lemon juice
  • 1,5 l Oil
  • Icing sugar and lemon balm
60 minutes
light
1.
For sauce 50Mix ml of milk, cornstarch and egg yolk until smooth. Bring the rest of the milk, vanilla pulp, 30 g sugar and salt to the boil. Stir in the mixed cornstarch, cook for approx. 1 minute in the residual heat. Let cool down. In the meantime, stir the eggs with the whisk of the hand mixer for the batter. Add the rest of the sugar, salt and wine and stir well. Mix the flour and pudding powder, sieve into the egg and wine mixture and stir in. Let the dough soak for about 15 minutes. In the meantime, wash and peel the apples and remove the core with an apple cutter. Cut the apples into 5 slices each. Drizzle with lemon juice. Heat the oil in a large saucepan. Pat the apple rings dry, pull them through the batter and fry them in portions in the hot oil until golden yellow. Lift out with a slotted spoon and drain on kitchen paper. Dust with powdered sugar and serve decorated with lemon balm. Add extra sauce in a bowl
1 person approx.:
  • 580 kcal
  • 2430 kJ
  • 13 g protein
  • 27 g fat
  • 62 g carbohydrates

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