Macerated in rum and sugar then battered and deep fried to golden deliciousness, this recipe works best with sweeter varieties of red apples such as red delicious, fuji or Jonathon. These are a traditional Dutch New Year's Eve snack.
- 125 g plain flour
- 1 tsp baking powder
- 125 ml cold milk
- 1 egg
- ½ tsp salt
- 3 sweet apples
- 2 tbsp rum
- 2 tbsp caster sugar
- vegetable oil, to deep fry
- icing sugar, to dust
- whipped cream or ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine the flour, baking powder and salt in a bowl. Lightly beat the egg and milk together and whisk into the flour until you have a smooth batter. Set aside.
Peel and core the apples and cut into 1 cm-thick slices. Toss the apple rounds with the sugar and rum. Allow to macerate for 30 minutes.
Heat 15 cm oil in a deep saucepan to 170˚C. Drain the apples and pat dry with paper towel. Dip the apple slices in batter, allowing excess to drip back into the bowl, and deep fry for 2–3 minutes, turning half way through, until golden. Drain on paper towel.
Dust with icing sugar and serve with whipped cream or ice-cream.
Photography by Alan Benson