Apple fritters

Over time, the 'Aebleskive' (apple fritter) has developed from being a so-called liquid apple fritter to becoming a small, round, pan-baked cake with a little apple compote or a piece of apple in the middle. Today, the apple has completely disappeared from the apple fritters we eat at Christmas.

Apple fritters

In Danish 'Aebleskiver' (apple fritters). 'Aebleskiver' have been part of Danish cooking for many hundred years. Today, we know them as pan baked spherical puffy cakes that the Danes eat great many of at Yule time. It was not until the 19th century, however, that the round delicacies became linked with Christmas. It was not unusual for farm servants to receive their Christmas present in the form of apple fritters and spiced biscuits. Earlier, in the Middle Ages, 'Aebleskiver' were slices of apple dipped in batter and pan fried in butter.

Try this recipe and experience how the original apple fritter tasted.

Cook's note

The apple fritters can also be deep-fried.

Procedure

Mix the rye flour, wheat flour and salt. Add most of the buttermilk and the beer and whisk well. Beat the honey into the batter, then add the eggs. The batter should have the consistency of a slightly thick pancake mixture. Adjust if necessary with the remaining buttermilk. Leave the batter to rest while you prepare the apples.

Cut the apples into 0.5 cm thick slices and remove the cores. Pat the apple slices dry.

Heat the fat in a pan. Dip the apple slices in the batter and fry them for about 3–4 minutes on each side until golden and crisp.

Serve the apple fritters warm with honey and/or jam

Ingredients

2 persons
  • 200 g rye flour
  • 60 g wheat flour
  • 1 tsp salt
  • 200 ml buttermilk
  • 100 ml beer
  • 1 large tsp honey (or sugar)
  • 2 eggs
  • 2 tangy apples
  • 100 g lard/vegetable fat/butter