There’s something about fried food that is so comforting and satisfying for the tastebuds. The aroma of the fried ingredients, the crunchiness of the dough that surrounds it…. Heavenly indulgent.
I particularly love fried apple slices in batter, and they are the main reason why sometimes I go skiing. It’s really worth while (independently from the breathtaking view), to take the funivia up to a couple of thousands of meters altitude, and savor these Tyrol Apple Fritters in their perfect surroundings.
The dessert is originally from the Trentino Alto Adige region, which is by the way Italy’s most important apple cultivation area. Then the ski ride down the mountain serves to burn the calories and admire the spectacular view.
When I make them, the sweet, fresh and comforting smell brings out the the imagine of a sunny skiing day in the Alps.
- 4-6 apples
- rum, cognac or Marsala wine
For the dough:
- 3 eggs
- 250g flour
- 250ml milk
- 1-2 tbsp sugar
- a few drops of vanilla extract (optional)
- vegetable oil for frying and some sugar for topping.
1. Separate yolks from the whites and mix the yolks in a bowl with the other dough ingredients into a smooth blend. Set the dough aside for about an hour.
2. Whip the egg whites until stiff and mix them into the batter just before frying.
3. While the batter is resting, peel and core the apples and slice them in round thin slices.
4. Transfer the slices into a bowl and sprinkle some liqueur and sugar over them.
5. Let the apple slices macerate at least 30 minutes and then dry off the extra liquid.
6. Dip the apple slices in the batter and fry in hot oil in a large skillet until they are lightly golden on both sides and then transfer the slices onto a kitchen paper covered dish and let the oil drip off.
7. Sprinkle the apple slices with some sugar.
……….. and if you’re feeling particularly indulgent this heartwarming vanilla sauce.
Ingredients for 1 ½ cup of sauce
1 cup milk
1 split vanilla bean
¼ cup sugar
1/3 cup cornstarch
3 egg yolks
1 tsp butter
1. Bring the milk and the vanilla bean to boil in a heavy-bottomed saucepan.
2. Sift together the sugar and the cornstarch in a mixing bowl.
3. Remove vanilla bean from milk and whisk half of the milk into the dry mixture.
4. Whisk in the egg yolks until the mixture is smooth.
5. Return the remaining milk to a boil and pour quickly the egg yolk mixture back into the pan.
6. Whisk the sauce constantly, scraping the bottom of the pan, until the mixture thickens a little and a few bubbles appear on the surface (about 1 minute).
7. Remove the sauce from heat and add the butter.
8. Serve the vanilla sauce with the crispy warm apple fritters.