Apple Fritters with Almond Topping
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the apples
- 3 large Apple (such as Boskop)
- 3 Tbsps lemon juice
- 1 Vanilla bean
- vegetable oil (for frying)
- For the batter
- 2 eggs
- 150 grams Pastry flour
- 120 milliliters milk
- 50 milliliters mineral water (carbonated)
- 2 Tbsps vegetable oil
- 1 tsp Lemon peel
- 1 pinch salt
- 2 Tbsps sugar
- 100 grams slivered almonds
- fine sugar (for dusting)
Preparation steps
Rinse the apples, peel, remove the core with a corer and cut the apples into slices about 1 cm (approximately 1/4 inch) thick. Immediately sprinkle with lemon juice. Cut the vanilla pod in half and scrape out the seeds.
Heat the frying oil to 160°C (approximately 325°F). For the batter, separate the eggs. Mix the flour with milk, sparkling water, oil, egg yolks, the vanilla seeds and lemon zest. Whip the egg whites with salt and 2 tablespoons sugar until stiff and fold into the batter. Place the almonds on a plate.
Dip the apple slices consecutively in the batter, coat one side in the almonds, and fry in portions until golden brown, about 3 minutes. Remove and drain on paper towels. Sprinkle with sugar and serve hot alongside rich vanilla ice cream.