Apple beignets

Appelflappen

for 15 ‘flappen’

125 grams / 5 oz. sifted self-rising flour
1.5 deciliter / ½ bottle (dark) beer
1 egg yolk
1 egg white
3 grams / ¼ tsp salt
3 large tart apples
1 tbsl vegetable oil
oil for deep-frying

Appelflappen go well with oliebollen to experience the full extent of that real, old-Dutch New Year’s Eve tradition. The recipe in fact is for so-called apple beignets. Appelflappen can be compared to ‘apple turnovers, made with filo pastry. The verb ‘flappen’ can be translated as ‘to turn.’

Peal and core the apples and cut them in 1 cm / ¼” slices.

Using a whisk, mix the sifted flour well with the beer, make sure there are no lumps. Add the egg yolk, salt and vegetable oil and mix all ingredients well until the batter is smooth.

In a separate bowl, beat the egg white foamy and stiff. Fold it a few times through the batter.

Drag the apple slices through the batter and deepfry them till they are golden brown.

Serve hot and sprinkle with icing sugar.

(Substitute one or more apples with an equal volume of pineapple rings or quartered bananas.)