Friday, 15 December 2017

Apple Ring Fritters

One of the last winter memory I had of Germany was its Christmas Market, particularly the one in Kassel. There is one dish there that I quite enjoyed, although I've only ever bought it once. It was this Apfelringe—translated to Appel Rings. It was very simple, quite warming and rather good. This time of year just always reminds me of Germany's variety of Christmas Market and how much I miss trying out different kind of food in different towns/cities. The smell of mulled wine in the air really signifies Christmas and the ending of the year—honestly, nostalgic! Since, unfortunately, I can't experience it again myself for the foreseeable future, I thought I'd reimagine the recipe that I found rather fitting for the season. However, before we proceed, there are a few things you need to know. First of all, this is actually my Stepmom's recipe for good ol' banana fritters—she would add egg too sometimes, depending on what kind batter she was looking for. Second of all, this is a vegan recipe, so if you want something meat-free and festive, you've come to the right place. But, if you want fluffier, non-vegan variety, please scroll down below for tips.

  • 3 apples
  • 3-4 tbsp. flour
  • 200 ml water
  • a pinch of salt
  • 2 tsp. pumpkin spice (optional)
  • cooking oil for frying
  • 1 tsp. icing sugar (topping)
  • 1 tsp. ground cinnamon (topping)
  1. Slice the apples and remove the core, creating ring-shaped slices
  2. In a bowl, mix the flour and water together until there are no clumps
  3. Add in the salt and pumpkin spice, mix well
  4. On the stove, heat up a frying pan/wok then pour oil accordingly
  5. Dip each apple slice into the batter, make sure each surface is coated
  6. Put each slice into the hot oil, fry for 2-3 minutes in medium heat
  7. Once each side is already golden, take out the slice and strain the excess oil
  8. Put them on a plate and sprinkle with icing sugar and ground cinnamon
  9. Serve them while they're hot!
Tips: First of all, you can choose to peel the skin or not, according to your preference. People would usually discard of the top and bottom part, but I don't like to be wasteful, so I use them all. To remove the core and create a hole, I think you can use a corer or—if you're poor like me—a knife, both are just as good and easy. The batter should be liquid enough to drip freely, but thick enough to stick. To test if the oil is ready, you can use a small piece of the apples. When it floats, you can put your slices in. If you live in Indonesia, pumpkin spice is basically what we know as "Bumbu Spekoek," which is available in most supermarkets and ingredients stores. If you want thicker/fluffier batter, feel free to add eggs. If you add eggs, mix the eggs with the water first and then add the flour in. Lass es euch schmecken!

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