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Apfelkrapfen - Apple Fritter Recipe


Apple Fritters - Apfelkrapfen

Apple Fritters - Apfelkrapfen


Apfelkrapfen are often considered a Bavarian specialty, although everyone knows them and fries them up at home. Slice the apples in the round, cover them with a batter and deep fat fry them for some instant comfort food. This batter has egg whites providing the airiness but yeast dough and puff pastry versions are also known.

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Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Yield: 4 servings


  • 2 - 3 baking apples
  • 1/2 lemon
  • 2 eggs, separated
  • 1/2 c. flour plus extra for dusting
  • 1/2 c. milk
  • 1 T. sugar or vanilla sugar
  • Pinch salt
  • Oil or fat for frying
  • Sugar and cinnamon for serving


Peel and core the apples. Slice 1/4 inch thick or a little thinner. Brush with lemon juice.

Whip the egg whites until stiff.

In a separate bowl, stir together the egg yolks, flour, milk, sugar and salt until a thick batter forms. Add more milk or flour as necessary.

Stir 1/3 of the stiff egg whites into the batter to loosen. Carefully fold in the rest of the egg whites for a light, fluffy, but not runny, batter.

Heat 2 - 3 cups of oil in a large saucepan. (Learn about deep fat frying here) Heat the oil to 350°F (190°C). Heat 3 - 4 inches of oil in a large pan to 350°F. Check the temperature with a frying thermometer or test it by throwing in a 1 inch cube of bread. If it browns (but doesn't burn) in 60 seconds, your oil is about 365°F. Alternatively, get out your deep fat fryer and follow the directions.

Drain the apple rings as necessary and coat them with some flour, then dip them in the batter with a fork.

Place them carefully in the hot oil and fry for 3 - 4 minutes. Turn them over and fry for 3 minutes or until golden brown.

Drain on paper towels.

You can keep them warm in a warm oven for a little while until they are all baked. Served soon after that by sprinkling with sugar and cinnamon or vanilla sauce or both.

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