Apple rings in a crispy batter

For 4 people
  • 1/4 l milk
  • 1/4 l semi-dry white wine
  • 6 EL Sugar
  • 1 packet dessert sauce 'vanilla flavor'
  • 2 egg yolk
  • 1/4 l clear apple juice
  • 100 g Flour
  • 3 (approx. 600 g) large apples
  • 3 EL Lemon juice
  • 150 g whipped cream
  • 2 Protein
  • 1 kg white vegetable fat for deep frying
  • 1 EL powder to for dusting
  • kitchen paper
60 minutes
Bring the milk to the boil. Mix the wine, 3 tablespoons of sugar and sauce powder until smooth. Stir into the boiling milk and bring to the boil again. Let cool down. Mix egg yolks, apple juice and 50 g flour to form a smooth dough and cover and leave to soak for about 1/2 hour.
Wash and peel the apples and cut out the core. Cut the apples into approx. 1 cm thick slices. Drizzle with lemon juice. Whip the cream until stiff and stir into the cold wine sauce. Beat egg whites until stiff, pour in the remaining sugar.
Fold the egg whites into the dough. Heat the fat in a deep fryer or a saucepan to 180 ° C. Drain the apple rings and, using a meat fork, turn them first in the remaining flour, then pull them through the batter.
Bake in the hot fat in portions for 2-3 minutes until golden brown. Drain on kitchen paper. Serve hot dusted with powdered sugar. Add extra sauce. Makes about 15 apple rings.
1 person approx:
  • 660 kcal
  • 2770 kJ
  • 8 g ​​protein
  • 36 g fat
  • 60 g carbohydrates


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