Appelflappen (Apple Beignets)
Confusion about apple fritter and apple turnover. Is it appelflappen or appel beignets? Depends who you ask, and it depends where you are at. If you have appetite for an apple fritter or an apple turnover you should wait and see what you get from the bakery. Both contains apple but how is the apple packaged. In puff pastry and baked in the oven or batter fried? It seems impossible to put an end to this confusion. Because how do you get everyone involved so far as to use the same definitions for apple fritters and apple turnovers? As for me I’m still calling these appelflappen because that’s what they were called where I grew up, even though officialy they are called appel beignets 😉 Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Every Dutch family will have some oliebollen and or appelflappen.
- 1½ cups plus 2 tablespoons all-purpose flour
- Salt
- 1¼ cups beer (Heineken)
- Vegetable oil, for deep-frying
- 4 Golden Delicious or which ever apples you got available
- Granulated or confectioners’ sugar, for dusting
- Peel and core the apples slice in ¼ inch rings and put them in cold water so they wont turn brown.
- In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
- In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners’ sugar over them and serve hot.
- 1½ cups plus 2 tablespoons all-purpose flour
- Salt
- 1¼ cups beer (heineken)
- Vegetable oil, for deep-frying
- 4 Golden Delicious or which ever apples you got available
- Granulated or confectioners' sugar, for dusting
- Peel and core the apples slice in ¼ inch rings
- In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
- In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.
- Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.
Being Vegan and Dutch, I just loved this recipe. Thank you
Thank you ?
This is the authentic dutch recipe. ? yum. yum…yum…thanks for sharing ?
You are welcome, enjoy!
What you have shown in the photos and what you are describing in your recipe is most definitely appel beignets. Appelflappen are something completely different and would contain chopped apples instead.
Nevertheless, your recipe is great. Mine turned out well.
No those are clearly appelflappen, what you are thinking is oliebol.
It’s a flap alright…My Mom use to use yeast but beer is faster…
Last ones I made about 12 years ago…They were gone as soon as I put them down…
Hope this recipe helps you to make yours.
No that is not true
Wij, in Den Haag, noemden deze dingen appelflappen! Heerlijk! En lekker makkelijk met alleen maar bier, geen gist.
Dank je wel. Wij noemen het ook appelflappen…..
Will I be the only one to say I have to make these just so I can say appelflappen? I love apple fritters so I’m sure this will take me over the top.
Happy New Year!
Thanks Mauree, hope you enjoy them. Gelukkig Nieuw Jaar. Happy New Year to you to. May the best of the past be the worst of your future.