Friday, December 9, 2011

Austrian Sliced Apple Fritters

Here is an Austrian dish which has been passed on to many farm families in Manitoba. It was one of my mom's favorites, minus any brandy or extras. She simply sliced the apples (she cut them in chunks), let them sit in cold lemon water until ready to use, dunked them in the breading mixture, fried until golden brown in deep, hot oil and served with powdered sugar after draining on paper towel. A delicious treat!

Here is what appears to be the original recipe from an old cookbook. It is followed by a recipe for basic crepe batter and fritter batter.

Sliced Apple Fritters


  • 6 Medium Tart Apples — cut into 1/4″ slices
  • 3 Tablespoons Dark Rum (my auntie used rum extract - 1 tbsp mixed with water)
  • Juice from one lemon
  • 3 Tablespoons Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Oil — for frying
  • 1 Recipe Crepe Batter
  • Powdered Sugar
Marinate apples in bowl with rum, lemon juice, 3 tablespoons sugar and cinnamon for 10 minutes. Preheat oil in pan to 360 degrees. Draw the apples through the batter and shake off excess. Fry until golden. Drain on the paper towels and serve with a sprinkle of powdered sugar.


2 eggs
1 1/4 c. (300 ml) milk
1 c. plain flour
2 tbsp white sugar
1/4 tsp. salt
2 tbsp. melted butter or vegetable oil

1. Beat together the eggs and milk with a whisk or in an electric blender.2. Sift the flour with the salt and add to the egg and milk mixture.
3. Add the melted butter or vegetable oil and blend thoroughly.
4. If beating by hand, if desired, strain the mixture through a sieve to remove any lumps.
5. Allow the mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.

Good for use with banana and apple fritters. You can cut the fruit into small chunks and place in the batter to make fritters or simply follow the first directions as given.
2 c. milk
3 eggs
1 tsp. baking powder
2 tbsp white sugar
1/2 tsp. salt
2 c. flour

Use directions (above)

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