John Myers
Ingredients for 4 servings:
- 3 eggs
- 250 ml milk, cold
- 200 g flour
- 6 large apples
- Salt
- Cinnamon
- Sugar
- some rum
- e.g. butter or fat for frying
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
the recipe comes from my grandmother’s recipe book
Sift the flour thoroughly into a bowl. Then stir in the eggs alternately with the milk (stir in one egg, add about 1/3 of the milk to the batter while stirring, etc.) until the batter is nice and thick. Add a small pinch of salt and stir briefly again. Wash and peel the apples. Cut the apples into slices about the thickness of a thumb (woman’s thumb) and carefully remove the cores. Sprinkle the apple rings with a little sugar to form a very fine sugar coating, drizzle with rum, and let stand for about 10 minutes. Melt enough butter or cooking fat in a deep frying pan so that the apple rings can swim in it. Dip the apple rings into the batter and fry one at a time in the hot fat until golden brown. Remove the rings with a slotted spoon and place them on some kitchen paper. Then place them on a serving plate, sprinkle with a cinnamon and sugar mixture, and enjoy while still warm (they cool quickly, so hurry). Tips for simplifying the process: Coreing the apples with an apple corer is much easier and saves a lot of time. But my grandma probably didn’t have that back then. Instead of rum, I sometimes use rum flavoring in the mixing bowl because I’m not as precise in measuring it. This, of course, eliminates the soaking time. Since I’m always quite generous with the batter, I never have enough for the amount of apples. It’s better to make 1.5 times the amount if you’d like a bit more batter.
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