Where it comes from
Apfelküchle (Öpfelchüechli) are the apple-ring fritters of the Alemannic Alps, including Liechtenstein, made from the Rhine valley's abundant orchard apples.
On the plate
Bite an apfelküchle and the crisp golden batter gives way to a hot, soft, tart apple ring inside, the cinnamon sugar crackling on the surface. Bite: the batter is light and crisp, the apple steamed soft and sweet-tart within its shell, the cinnamon warming. Eaten hot, dripping a little, with vanilla sauce — the simple orchard dessert of an Alpine autumn.
How it works
A light batter seals the apple ring so it steams soft and keeps its juice while the coating crisps in hot oil. Frying at a steady 175°C puffs the batter and cooks it golden before the apple turns mushy. Cinnamon sugar tossed on while hot sticks to the crisp surface.
Variations
With a splash of cider or schnapps in the batter. With pears instead of apples. Served with vanilla sauce or ice cream. With a lemon-zest batter. Sprinkled with icing sugar. Whole stuffed apples baked instead.
On the Palate
Ingredients
Serves 4How it's made
7 steps · Show ↓30 min active · 10 min waiting
How it's made
7 steps · Show ↓- 112 min
Whisk 150 g flour, 1 egg, 200 ml milk, a pinch of salt, and 1 tbsp sugar into a smooth batter; rest 10 min.
- 26 min
Peel and core 3 apples; slice into 1-cm thick rings.
- 36 min
Heat oil in a deep pan to 175°C.
- 44 min
Dip each apple ring in the batter to coat fully.
- 58 min
Fry the rings 2-3 min per side until puffed and golden.
- 62 min
Drain on paper.
- 72 min
Toss in cinnamon sugar and serve hot, with vanilla sauce or applesauce.
