Clara Bennett This cozy Nigella Appelflappen recipe is made with crisp apples coated in a light yeast batter, cinnamon, and caster sugar. The result is a delightfully crisp and fluffy fritter with a tender, warm apple slice inside, creating the perfect sweet treat. It’s wonderful for a chilly afternoon or as a festive holiday snack and makes about 24 fritters to share.
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: In a bowl, mix together the plain flour, 25g of cornflour, and the fast-action yeast. In a small pan, gently warm the milk and butter together until the butter melts. In a separate bowl, whisk the egg, then whisk it into the warm milk mixture. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Cover the bowl and let it rest for about 1 hour and 15 minutes.
- Prepare the oil for frying: When you are ready to cook, heat the oil to 180°C (350°F) in a deep fryer or a wide, heavy-bottomed pan. Use a cooking thermometer to ensure the temperature is accurate.
- Mix the cinnamon-sugar coating: While the oil heats, prepare your coating. In a shallow dish for each apple, mix 1 tablespoon of caster sugar, ½ teaspoon of cornflour, and ½ teaspoon of ground cinnamon.
- Prepare the apples: Peel and core the apples, then slice them into rings about ½cm thick. Toss the apple rings in the cinnamon-sugar mixture until they are evenly coated.
- Batter and fry the apple rings: Dip each sugar-coated apple ring into the rested batter, ensuring it’s fully covered. Gently lower the battered rings into the hot oil, frying them in small batches of about 4 at a time. Cook for about 3 minutes per side, until they are golden brown and puffed up.
- Drain and dust: Carefully remove the golden fritters from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
- Fry in batches: Skim any loose bits of batter from the oil between batches and allow the oil to return to 180°C before frying the next set of apple rings.
- Serve immediately: For the best crispy texture, dust the warm appelflappen generously with icing sugar and serve them right away.
Recipe Tips
- Let the Batter Rest: Don’t skip the resting time for the batter. The yeast needs this time to activate, which creates air bubbles and results in a uniquely light, airy, and crispy fritter when fried.
- Maintain Your Oil Temperature: Keeping the oil at a steady 180°C (350°F) is crucial. If the oil is too cool, the appelflappen will absorb too much oil and become greasy. If it’s too hot, the batter will burn before the apple inside has a chance to soften.
- Don’t Crowd the Pan: Frying in small batches prevents the oil temperature from dropping too much. This ensures each apple ring has enough space to cook evenly and become perfectly golden and crisp.
- Use Firm Apples: This recipe works best with firm apples like Cox’s Orange Pippins or Golden Delicious because they hold their shape and don’t turn mushy during frying. They also offer a great balance of sweet and tart flavor.
What To Serve Appelflappen
These Dutch apple fritters are absolutely delicious served warm, dusted with a heavy shower of icing sugar. They are a complete treat on their own. For a more decadent dessert, serve them with a scoop of creamy vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of warm caramel sauce. They pair beautifully with a cup of hot coffee or spiced apple cider.
How To Store Appelflappen Leftovers
- Appelflappen are best enjoyed immediately while they are still warm and crisp.
- Refrigerate: If you have leftovers, you can store them in an airtight container at room temperature for a day or in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 180°C (350°F) oven or in an air fryer for a few minutes to help restore some of their crispness.
- Freeze: Freezing is not recommended, as the fritters will lose their signature crispy texture and can become soggy when thawed.
Nigella Appelflappen Nutrition Facts
- Calories: 165 kcal
- Total Fat: 9g
- Saturated Fat: 1.5g
- Sodium: 15mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 2g
Frequently Asked Questions
- What is the best oil for frying appelflappen? A neutral oil with a high smoke point is best. Sunflower oil is recommended, but you can also use canola, vegetable, or peanut oil with great results. Avoid oils with strong flavors like olive oil.
- Can I make the batter in advance? The batter needs the 1 hour and 15 minutes of resting time for the yeast to work properly. It’s not recommended to make it too far in advance (e.g., overnight), as the yeast could over-proof, which would affect the final texture.
- Why is my batter sliding off the apples? This can happen if the apple slices are too wet. Tossing them in the cinnamon-sugar and cornflour mixture first not only adds flavor but also creates a dry surface that helps the batter adhere much better.
- Can I bake these instead of frying them? No, this recipe is specifically designed for frying. The yeast-based batter is formulated to puff up quickly in hot oil to create a light, crispy shell. Baking would result in a dense, bread-like texture rather than a fluffy fritter.
Try More Recipes:
Nigella Appelflappen Recipe
Description
Nigella Appelflappen are classic Dutch fried apple rings. This recipe uses a light, crispy yeast batter to coat slices of apple that have been tossed in cinnamon sugar. Fried to golden perfection and dusted with icing sugar, they are a warm and delightful treat
Ingredients
Instructions
- Make the batter: Mix flour, 25g cornflour, and yeast. Warm milk and butter, then whisk in the egg. Combine wet and dry ingredients into a smooth batter. Cover and let it rest for 1 hour and 15 minutes.
- Prepare: Heat frying oil to 180°C (350°F). Mix the caster sugar, extra cornflour, and cinnamon in a shallow dish.
- Coat the apples: Peel, core, and slice apples into ½cm rings. Toss the rings in the cinnamon-sugar mixture.
- Fry the fritters: Dip each apple ring in the batter, then fry in batches for about 3 minutes per side until golden.
- Serve: Drain the fritters on paper towels, dust generously with icing sugar, and serve immediately.
Notes
- Keep oil clean between batches.
- Use a wide bowl for batter dipping.
- Apples must be sliced evenly.
- Fry gently to avoid tough crusts.