Appelflappen are almost as common as a treat for New Year’s Eve in the Netherlands as oliebollen. Appelflappen are also known as “appelbeignets”, and to make it more confusing puff fastry envelopes stuffed with apple and then baked are also known as appelflappen. Appelflappen are apple fritters: apple slices dipped in batter and subsequently deep-fried. “Oliebollen en appelflappen” is a common term for what we have on New Year’s Eve.
The batter if appelflappen is very similar to that of Dutch pancakes, but it is slightly thicker so that it will stick to the apple slices. With appelflappen it is even more important to eat them freshly fried, as they will get soggy very quickly because of the moist apple inside.
I made the appelflappen for the same New Year’s party as the oliebollen, but as we had enough oliebollen I prepared them for New Year’s breakfast instead.
250 grams (1 1/2 cups) flour
300 ml (1 1/4 cups) milk
2 Tbsp sugar
pinch of salt
2 liters (2 quarts) vegetable oil for deep-frying
You can prepare the batter with a whisk just like for pancakes, but in this case I used a stand mixer because that is what I brought to the New Year’s Party. Put the sifted flour in the bowl of the stand mixer together with a pinch of salt and 2 Tbsp of sugar. Turn on the machine and slowly add the milk and eggs.
If you work quickly, you can do this before they turn brown. Otherwise you could always rub the apples with lemon to prevent this.
Heat the frying oil to a temperature of 180ºC/350ºF. Dip the apple slices in the batter. Because I had not brought a lot of tools to the party I decided to use my finger as an apple dipping tool, and it fit perfectly 😉