Switerland's cuisine is amazingly diverse. It incorporates cuisine many of their neighbors such as Italy, France and Germany.
When it comes to sweets, the Swiss utilize a variety of fruits in their recipes. All over the country, fruit is featured in many desserts from delicious fruit tarts to simplistic fresh berries and cream. This recipe for deep fried apple cookies incorporates the decadently sweet and tart flavor of apple cider that is in keeping with the Swiss tradition.
Apfelküchlein (Deep fried apple cookie)
4 or 5 tart apples (e.g. MacIntosh, Jonathan, etc.)
3/4 cup flour
1/4 cup ground hazelnuts
½ teaspoon of salt
4 tablespoons of sugar
2 teaspoons of vanilla sugar
5 fl. ounces apple cider
2 eggs, separated
1 teaspoon of oil
Juice of a lemon
Oil (for deep frying)
Confectioner's or cinnamon sugar
Add flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar to a bowl and mix well. Add apple cider and stir to combine. Mix in 2 egg yolks and one tsp of vegetable oil.
Set aside the dough to rest for about 30 minutes.
While the dough is resting, peel and core the apples. Cut the apples in rings, each about ½ inch thick. Mix the lemon with 3 tbs of sugar. Toss the apples with the lemon mixture to keep them from browning and let them sit also for approximately 30 minutes.
In a mixing bowl, add a pinch of salt to the whites of two eggs and mix until it is stiff. Carefully fold it into the dough.
Heat the oil in a frying-pan (or deep fryer) to 375 F.
Dip one apple ring at a time into the dough and fry it immediately in the oil on both sides until it is lightly brown. Let the oil drain on a rack or paper towels.
Sprinkle confectioner's or cinnamon sugar evenly over the cookies while they are still warm and serve them immediately.
But they will also taste good when they are cold, especially if you serve them with some warm vanilla sauce.
4 or 5 tart apples (e.g. MacIntosh, Jonathan, etc.)
3/4 cup flour
1/4 cup ground hazelnuts
½ teaspoon of salt
4 tablespoons of sugar
2 teaspoons of vanilla sugar
5 fl. ounces apple cider
2 eggs, separated
1 teaspoon of oil
Juice of a lemon
Oil (for deep frying)
Confectioner's or cinnamon sugar
Add flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar to a bowl and mix well. Add apple cider and stir to combine. Mix in 2 egg yolks and one tsp of vegetable oil.
Set aside the dough to rest for about 30 minutes.
While the dough is resting, peel and core the apples. Cut the apples in rings, each about ½ inch thick. Mix the lemon with 3 tbs of sugar. Toss the apples with the lemon mixture to keep them from browning and let them sit also for approximately 30 minutes.
In a mixing bowl, add a pinch of salt to the whites of two eggs and mix until it is stiff. Carefully fold it into the dough.
Heat the oil in a frying-pan (or deep fryer) to 375 F.
Dip one apple ring at a time into the dough and fry it immediately in the oil on both sides until it is lightly brown. Let the oil drain on a rack or paper towels.
Sprinkle confectioner's or cinnamon sugar evenly over the cookies while they are still warm and serve them immediately.
But they will also taste good when they are cold, especially if you serve them with some warm vanilla sauce.
4 comments:
way to steal a recipe from another website (a copyrighted one at that). You should realise that one posting on the web is enough for each...and that if each time someone posted a recipe for something, and it was different then it would facilitate a broad and varied range of tastes and styles... from which a true cook (and not a blind recipe follower/stealer) could conglomerate and expound.
Dear Anonymous,
The purpose of this blog to gather the most traditional and authentic cookie recipes that I can find -- not to create unique and original recipes. That would completely defeat the purpose. If you know the original source of this recipe, please let me know so that I can give credit where credit is due. More often than not, however, these recipes are generations old, and tracing the origin is clearly impossible. My apologies for having offended, but please understand the purpose of this blog before you criticize.
Even the photo got lifted from the Swiss site, and still no citation. Sad.
My apologies. This was published years ago - quite frankly before I even understood copyright of images. I am happy to leave attribution plus a link if you would kindly share with me what link I should publish.
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