Traditional dutch apple fritters are perfect for an afternoon snack or a way to end dinner on a refreshing but sweet note.
By Susan Knapp
I’ve made it my mission over the last couple of years to give Dutch staples a go as my family Dutch traditions have fallen by the wayside. I’ve made oliebollen and it was time to try out the appelflappen (or ‘apple flappies’ as we used to call them). And, I have to say, they didn’t disappoint. Delicious slices of apple rested in cinnamon sugar, encased in a crisp tempura style batter and doused in a snowy layer of icing sugar. Just as good as I remember…
I went to the best source of Dutch recipes – The Dutch Table – for this recipe. I kept to it for the most part, though I did substitute spelt flour for the standard wheat flour (if you want to use spelt flour, use a little less milk as spelt absorbs more liquid than standard flour). The type of apple you use is fairly important – they need to be a little on the tart side given they’re being paired with sugar. I chose good old Granny Smith apples, though they’re not recommended in the original recipe due to them being too tart and juicy. Personally, I love that cheek-puckering tartness, and they cooked perfectly well, but I suggest you go with whichever type of apple you prefer. Enjoy… or should I say, smakelijk eten! 
Dutch Apple Fritters
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Crispy fritters with sweet cinnamon apples, perfect for a delightful afternoon snack or a sweet ending to dinner.
Ingredients
- 4 apples (1 kg) apples
- 1 lemon
- 2 tbsp sugar (30 g) sugar
- 2 tsp ground cinnamon (6 g) ground cinnamon
- 0.5 cups (118 ml) standard flour
- 0.5 cups (118 ml) milk
- 2 eggs
- 2 tsp baking powder (6 g) baking powder
- 0.25 tsp salt (1 g) salt
- Icing sugar
Instructions
For the apple fritters
- Peel the whole apples, slice off each end to create straight edges, then slice horizontally into quarter-inch rounds. Cut out the core of each slice. Rub each slice with lemon to prevent browning, and place them in a bowl. Repeat with remaining apples.
- Mix together sugar and cinnamon, sprinkle over the apples, and toss to coat. Let stand for 15-20 minutes.
For the batter
- In a bowl, whisk together flour, milk, egg, baking powder, and salt until smooth. Adjust the batter’s thickness by adding more flour or milk as needed.
To cook
- Heat oil in a deep fryer to full heat.
- Using metal tongs, dip apple slices in batter, ensuring they are fully covered, and carefully drop into the hot oil. Add as many slices as the fryer can accommodate without overcrowding.
- When golden brown, flip fritters to cook the other side.
- Remove fritters from oil, shaking off excess oil, and place on a plate lined with absorbent kitchen paper to drain.
- Repeat with remaining fritters.
- Transfer fritters to a serving plate, dust with icing sugar, and serve immediately.
Notes
- For extra flavor, use a mix of sweet and tart apples like Honeycrisp and Granny Smith.
- To prevent soggy fritters, ensure the apples are completely dry before dipping in batter.
- Leftover fritters can be stored in an airtight container at room temperature for up to 2 days, but they are best served fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Frequently Asked Questions
What type of apples should I use for the Dutch apple fritters?
It’s best to use apples that are a bit tart to balance the sweetness, such as Granny Smith, although they are not the original recommendation. You can also choose any apple variety you prefer.
Why should I use spelt flour instead of standard wheat flour?
Spelt flour absorbs more liquid, so if you choose to use it, reduce the amount of milk slightly to achieve the right batter consistency.
How can I achieve the perfect crispiness for the tempura-style batter?
Ensure your oil is hot enough before frying, and avoid overcrowding the pan to maintain the temperature, which helps the batter stay crispy.
Granny Smith was all I had, and they worked beautifully. Batter needed a splash more milk than the recipe to reach pouring consistency, otherwise the first few clumped up in the oil.
do you have a video?
I’d also love to see a step-by-step video for these fritters. It always helps to get the technique just right!
I’d like a copy of your Dutch apple fritters recipe but there is no standard e-mail link, only Windows mail. How may I obtain a copy of this recipe as well as receive your recipes via e-mail? Thanks.
Hi there, you can signup for you email on the front page under “Newsletter”. To save this recipe you may click “Print” under the image in the recipe box and then save the file instead of printing. Happy fritters!