ReceptnaptárFried apple rings
Fried apple rings are a simple, hot treat from the old Hungarian confectioner's kitchen: rings of apple dipped in a pancake batter made with wine, fried in hot fat and sprinkled with sugar. They are crisp outside, soft and tart within. They make an ideal autumn dessert, and since they need so few ingredients, they can quickly be made for unexpected guests.
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Ingredients
Method
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- Peel and core the apples, cut into about 1 cm thick rings, sprinkle with rum, and set aside while you make the batter.
- Mix the flour, eggs, salt and white wine into a batter with the consistency of a firm pancake batter.
- For a lighter version, mix the egg yolks into the flour and wine, whisk the whites separately to stiff peaks, and fold in only at the end.
- Heat plenty of lard or oil to frying temperature (about 170°C, when a cube of bread browns in 30 seconds).
- Dip the apple rings thoroughly in the batter.
- Fry in the hot fat until light golden-red, about 2-3 minutes per side.
- Drain on paper towels, dust generously with sugar while still hot.
- Serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use firm, tart apples such as Jonathan, because soft varieties fall apart in hot fat and sweet ones stay bland.
- Before dipping, blot any excess moisture from the apple rings with kitchen paper, as the batter will not cling to a wet surface and slides off in the hot fat.
- Slice the apples fairly thick, about 1 cm, because thin pieces too quickly turn to pulp inside the batter.
Frequently asked questions
What can I use instead of wine?
Beer, mineral water or milk. Carbonated liquid gives an especially light batter, and the beer version, with its slight bitterness, is particularly good with the sweet apple.
How should they be served?
Hot, with plenty of cinnamon sugar. With a scoop of vanilla ice cream or a little whipped cream alongside, they become a dessert fit for guests.
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