Appelflappen, or Dutch Apple Fries, are crispy batter fried Dutch-style apple beignet fritters, with a light dusting of sugar..
Appelflappen (Dutch Apple Fries)
By Sue Lau | Palatable Pastime
This post has been sponsored by #AppleWeek sponsors, but all content and opinions are my own.
Welcome back to #AppleWeek!
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Today I am posting my recipe for Appelflappen, which is an American (as far as I can tell) version of the Dutch Appelflappen.
There is a little bit of confusion online about what these are actually called. In real life, I have only seen them as appelflappen, which are thinly sliced rings batter dipped and fried, and some people call them apple fries lately. However, the Dutch version is supposed to be made in puff pastry, folded over and fried. But I did read of person from Holland say that the version they grew up with agrees with mine. I wouldn’t really know as I have never been over there to see, and have only had them here at Harvest food festivals and that’s what I know about it, except that some people seem to think these are apple beignets, although that seems French. And these are not like the Amish apple fritters, as those are different using chopped apples and much bigger, and probably iced most times instead of sugar sprinkled like a funnel cake.
Up in Waynesville for the Sauerkraut festival, in Lebanon at the Apple Fest (I think they changed the name of that festival a couple of years ago) and also up at A World A’Fair in Dayton, this is how they come, batter dipped, heavily sprinkled with sugar.
And these shouldn’t be confused with Dutch babies or the German/Dutch apple pancake, as those are more popover related than beignets or turnovers. But I do have several of those type recipes around if you need them:
If you think any of those are what you are looking for instead, give them a peek and see if they appeal. These are more for breakfast while the appelflappen are generally a dessert. I might post the apple fritters next year for Apple Week, but for now, this is what we have. And oh my, these are delicious!
Join me tomorrow when I post my recipe for Apple Mincemeat Pie, a favorite for serving at Sunday dinners and the holidays during autumn and winter.
Appelflappen
Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
- 3/4 cup apple cider or apple juice
- 2 Honeycrisp apples, peeled, cored, halved and thinly sliced
- powdered sugar (as needed)
- cooking oil (as needed)
Method:
- Whisk together the flour, baking powder, salt, cinnamon sugar, and apple cider to form a batter.
- Heat oil in a skillet a couple inches deep.
- When oil is hot, dip apple slices into batter and fry until golden and crisp, a couple of minutes; then drain on paper toweling.
- Serve warm dusted with powdered sugar.
From the kitchen of palatablepastime.com
Apple Week
Thursday Recipes:
Appelflappen from Palatable Pastime
Apple Butter Cream Cheese Spread from Tip Garden
Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
Apple Yeast Coffee Cake from Jolene’s Recipe Journal
Easiest Ever Applesauce from A Day in the Life on the Farm
Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
Italian Apple and Fig Polenta Torta from All That’s Jas
Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
Roasted Pork with Apple Puree from Simple and Savory
Savory Apple Bacon Pizza from Cooking With Carlee
Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures
Yummy! What a great idea.
I lived in the Netherlands for three years and never saw these. I missed out!! Can’t wait to try these, Sue. Thanks for sharing with #AppleWeek.
I think this one is more Americanized, the same way there are difference with crepes so you might not have seen these anyway. I haven’t been there so don’t know for sure, and on the internet, no one seems to agree.
I’m so glad that you finally posted these. I had envisioned that they would be more like the German Apple Pancakes but I’m excited to see that they are more like the apple fritters that I make using apple rings or slices. I don’t chop my apples for my fritters. Thanks Sue.
The fritters I usually see are more like a bismarck, then they drizzle icing over. But equally good. I do want to try the ones with the puff pastry, which sound a lot like a fried turnover. I haven’t made those.
Step aside funnel cake… I want to see these at every fair or carnival!
Okay, now I am hungry for funnel cake, topped with gazillions of strawberries! 😀
I am in love with these, they look so darn good!
I really enjoyed this recipe Sue, the battered apples were light, tender and delicious. So quick and easy to make with excellent results, but best of all it uses ingredients always found in the panty… These could easily become an addiction. Thanks so much for sharing Sue. Made for Susie’s World Tour – Pennsylvania Dutch/Amish
I was born in the Netherlands and lived there for 30 years. Dutch appelflappen are apple rings deep fried in a simple batter. Very similar to your version. Only difference is to replace the apple cider with milk. That’s what my dad made. At Dutch bakeries you can get apple fold overs or apple beignets but those are not the same as appelflappen.
Yeah, the turnovers are different and made with puff pastry. Still yummy though. Beignets are so closely tied to NOLA I think those would be better termed fritters with apples. At the fairs the appelflappen are cut out on apple peelers into spirals and not just rings or wedges as I have done. I like the cider over milk as it makes the batter more crisp than milk does. It’s a batter preference. Plus the cider adds more apple flavor.