Clara Bennett This golden and airy Nigella Appelflappen is made with juicy apple rings dipped in a light yeasted batter, spiced with cinnamon and sugar, and fried to crisp perfection. These traditional Dutch treats are soft inside, crisp outside, and dusted generously with icing sugar. This recipe makes approximately 28 pieces and is perfect for cold-weather comfort or festive gatherings. Serve them warm and watch them disappear in minutes.
Nigella Appelflappen Ingredients
- 75g plain flour
- 25g cornflour, plus ½ tsp per apple
- ¼ tsp fast-action yeast
- 100ml full-fat milk
- 15g soft unsalted butter
- 1 large egg, at room temperature
- 1 tbsp (12g) caster sugar per apple
- ½ tsp ground cinnamon per apple
- 6 Cox’s Orange Pippins (or 4 Golden Delicious) apples
- Sunflower oil for frying (approx. 4L for fryer or 1.5L for 22cm pan)
- Icing sugar, for dusting
How To Make Nigella Appelflappen
- Make The Batter: Mix flour, 25g cornflour, and yeast. Warm milk and butter together. Whisk in the egg, then combine with dry ingredients to form a smooth batter. Cover and rest for 1¼ hours.
- Prepare The Oil: Heat oil to 180°C in a deep fryer or wide pan. Use a thermometer for accuracy.
- Mix Sugar Coating: In shallow dishes, mix 1 tbsp sugar, ½ tsp cornflour, and ½ tsp cinnamon per apple.
- Slice The Apples: Peel, core, and slice apples into ½cm rings. Coat in the cinnamon-sugar mixture.
- Batter And Fry: Dip each apple ring in batter, then gently fry for about 3 minutes per side until golden.
- Drain And Dust: Transfer to paper-lined plate. Let cool slightly, then dust with icing sugar.
- Repeat In Batches: Fry 4 rings at a time. Skim oil and reheat between batches.
- Serve Warm: Dust generously with icing sugar and serve immediately for best texture.
Recipe Tips
- Use A Thermometer: Keeps oil at safe, effective frying temperature.
- Slice Apples Evenly: Aim for ½cm thickness for consistent cooking.
- Rest Batter Fully: Time allows yeast to activate and air bubbles to form.
- Don’t Dust Too Soon: Wait 3–5 minutes before adding icing sugar to avoid melting.
What To Serve With Appelflappen
These crisp apple fritters are best served warm with hot drinks like mulled wine, spiced tea, or fresh coffee. For dessert, pair with a scoop of vanilla ice cream or whipped cream.
How To Store Appelflappen
Refrigerate: Best eaten fresh, but can be kept up to 1 day in an airtight container. Reheat in a hot oven to revive crispness.
Freeze: Not recommended as texture will suffer.
Appelflappen Nutrition Facts (per piece, est.)
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Sugar: 7g
- Protein: 1g
- Sodium: 10mg
FAQs
Can I make the batter ahead of time?
Yes, you can prep it a few hours ahead and leave it covered in a warm place to rise.
Do I need a deep-fat fryer?
No, a deep, heavy-based saucepan works perfectly with a thermometer for control.
Which apples work best?
Cox’s Orange Pippins for tartness or Golden Delicious for a sweeter result.
Can I bake these instead of frying?
No, the texture depends on deep frying.
Can I reuse the oil?
Yes, strain and store the oil after it cools, then reuse for other frying recipes.
Nigella Appelflappen
Description
Crisp, cinnamon-sugar apple rings in golden yeasted batter, dusted with icing sugar—a festive Dutch classic.
Ingredients
Instructions
- Whisk flour, cornflour, yeast. Warm milk and butter, mix with egg, then combine with dry ingredients. Rest 1¼ hrs.
- Heat oil to 180°C.
- Mix sugar, cinnamon, cornflour in shallow dishes.
- Peel, core, and slice apples. Coat in sugar mix.
- Dip slices in batter, fry 3 mins per side until golden.
- Drain on kitchen paper. Cool 3–5 mins, dust with icing sugar.
- Repeat in batches. Serve warm.
Notes
- Keep oil clean between batches.
- Use a wide bowl for batter dipping.
- Apples must be sliced evenly.
- Fry gently to avoid tough crusts.