There’s something truly magical about the aroma of freshly fried pastries filling the air, especially when it heralds a celebration. In the Netherlands, as the year draws to a close, one such delightful scent signifies the arrival of New Year’s Eve: the sweet, comforting fragrance of Appelbeignets. Also known as Dutch apple fritters or Dutch apple doughnuts, these golden-brown treats are more than just a snack; they’re a cherished tradition, a symbol of warmth and togetherness as we bid farewell to the old and welcome the new.

For many, the mention of appelbeignets evokes fond memories of childhood and festive gatherings. I vividly recall New Year’s Eves past, where a generous bowl of these warm, cinnamon-dusted delights was an indispensable centerpiece on the table. Each bite offered a perfect contrast: a juicy, tender slice of sweet-tart apple enveloped in a light, impossibly crispy dough, finished with a generous dusting of cinnamon sugar. They offer a wonderful alternative to the more commonly known *oliebollen* (Dutch doughnuts), and dare I say, they are equally, if not more, delightful.

While the idea of deep-frying might seem daunting to some, I’m here to assure you that making traditional appelbeignets yourself is surprisingly easy and incredibly rewarding. With just a few simple steps – preparing a light batter, dipping fresh apple slices, and frying them to golden perfection – you can revive this heartwarming tradition in your own kitchen. It’s an experience that brings joy not only in eating but also in the making, creating delicious memories that last long after the last fritter is savored.

Essential Ingredients for Perfect Dutch Apple Fritters

Crafting these delectable treats requires only a handful of common ingredients, but choosing them wisely makes all the difference. Below, you’ll find a detailed explanation of the key components. A full, printable list with exact measurements is available in the recipe card at the end of this post.

• Self-rising flour: This is the secret to a beautifully airy and light batter. Self-rising flour already contains a leavening agent (baking powder) and salt, ensuring that your fritters puff up perfectly during frying. If you don’t have self-rising flour on hand, you can easily create your own substitute: simply combine 1 cup (125g) of all-purpose flour with ½ teaspoon of baking powder. Whisking them together thoroughly before adding other ingredients will yield a similar light texture.
• Apples: The heart of the appelbeignet! Choosing the right apple variety is crucial for the best flavor and texture. We want apples that are firm, sweet, and slightly tart, and that hold their shape well when cooked, rather than turning mushy.
  • Recommended varieties: Elstar, Jonagold, or Cox are excellent choices. They offer a delightful balance of sweetness and tanginess, and their flesh remains pleasantly firm yet tender after frying.
  • Apples to avoid: It’s better not to use varieties like Golden Reinette, Pippin, or other “stewing apples” that are typically softer and break down easily. These tend to become unpleasantly mushy inside the fritter, detracting from the desired juicy-crispy experience.
  • Preparation tip: Always peel the apples and remove the core. Slicing them into uniform ¼ inch (½ cm) thick rounds ensures even cooking and a beautiful presentation. An apple corer makes this task quick and easy.
• Egg (large): Acts as a binder for the batter, helping to hold it together and contribute to its structure and richness. Using a large egg ensures the right consistency.
• Milk: Thins the batter to the perfect consistency, ensuring it coats the apple slices evenly without being too thick or too thin. Whole milk often yields a slightly richer flavor.
• Granulated Sugar & Cinnamon: This classic combination is what gives appelbeignets their signature sweet and spiced finish. The sugar provides sweetness, while cinnamon adds a warm, inviting aroma and flavor that perfectly complements the apple. This mixture is dusted over the warm fritters right after frying.
• Sunflower Oil (for frying): A neutral-flavored oil with a high smoke point is essential for deep-frying. Sunflower oil is ideal as it won’t impart any unwanted flavors and can withstand the high temperatures needed for crispy fritters. Vegetable oil or canola oil are also suitable alternatives.

Step-by-Step Preparation: Crafting Old-Fashioned Delicious Apple Fritters

Making these traditional Dutch apple fritters is a straightforward process, but a few tips and tricks can elevate your results from good to absolutely glorious. Follow these detailed steps to achieve perfect, golden-brown appelbeignets every time. Remember, a comprehensive and printable recipe can be found in the card further down the page.

1. Prepare the Cinnamon Sugar: In a small, shallow bowl, combine the granulated sugar and ground cinnamon. Stir well to ensure the spices are evenly distributed throughout the sugar. Set this aside; you’ll use it to dust your warm fritters later.
2. Prepare the Apples: Wash and peel your chosen apples thoroughly. Using an apple corer, carefully remove the core from each apple. This creates a neat hole in the center, perfect for even frying. Next, lay the cored apples on their side and slice them horizontally into rounds, approximately ¼ inch (½ cm) thick. Uniform slices are key for consistent cooking.
3. Make the Batter: In a mixing bowl, combine the self-rising flour, egg, and milk. Whisk vigorously until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter – thick enough to coat the apple slices, but not so thick that it creates a heavy crust. If it’s too thick, add a tiny splash more milk; if too thin, a tablespoon of flour. Allow the batter to rest for 5-10 minutes while you heat the oil; this helps the flour hydrate and can lead to a lighter batter.
4. Heat the Oil: Fill your deep fryer or a heavy-bottomed pot with sunflower oil, ensuring it’s deep enough for the apple slices to be fully submerged. Heat the oil to 350°F (180°C). If you don’t have a thermometer, you can test the oil by dropping a tiny bit of batter into it; if it sizzles and quickly floats to the surface, it’s ready. Maintain this temperature throughout the frying process for optimal results.
5. Fry the Appelbeignets: Carefully dip each apple slice into the prepared batter, ensuring it’s fully coated. Let any excess batter drip off briefly. Gently lower 2-3 battered apple slices into the hot oil. Avoid overcrowding the fryer, as this will lower the oil temperature and result in greasy fritters. Fry for about 2 minutes, or until both sides are golden brown and crispy. Flip them halfway through if necessary to ensure even browning.
6. Drain and Serve: Using a slotted spoon or spider, remove the golden-brown appelbeignets from the oil and place them on a plate lined with kitchen paper to drain excess oil. While they are still warm, generously sprinkle them with the cinnamon sugar mixture you prepared earlier. Serve immediately for the best taste and texture!

Tips for the Best Appelbeignets

• Don’t Overmix the Batter: While you want a smooth batter, overmixing can develop the gluten in the flour, leading to a tougher fritter. Mix just until combined.
• Maintain Oil Temperature: A consistent oil temperature is crucial. Too cool, and your fritters will be greasy; too hot, and they’ll burn on the outside before the apple cooks.
• Work in Batches: Fry only a few fritters at a time to prevent the oil temperature from dropping too much.
• Freshness is Key: Serve appelbeignets immediately after dusting with cinnamon sugar for the ultimate warm, crispy, and sweet experience.
• Add a Touch of Spice: For an extra layer of flavor, consider adding a pinch of nutmeg or allspice to your batter along with the self-rising flour.

Serving and Storage Suggestions

While appelbeignets are undeniably best enjoyed fresh and warm, there are ways to savor them later or enhance their serving experience:

Serving Ideas:

• Classic: Simply dusted with cinnamon sugar or powdered sugar.
• Decadent: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an indulgent dessert.
• Fruity: A side of fresh berries or a light fruit compote can beautifully complement the rich fritters.

Storage & Reheating:

Appelbeignets can be stored and reheated, though the freshly fried version is always superior.

• Room temperature: Store cooled appelbeignets in an airtight container in a draft-free place for up to one day. To reheat on New Year’s Day, place them in an oven preheated to 300°F (150°C) for about 10 minutes, or in an air fryer at 350°F (180°C) for 3-5 minutes, until warmed through. Dust with fresh powdered sugar or cinnamon sugar before serving.
• Freezing: For longer storage, let the fried appelbeignets cool completely. Arrange them in a single layer on a baking sheet and flash freeze until solid. Then, transfer them to an airtight freezer-safe bag or container. They can be stored for up to 2 months. To reheat from frozen, thaw them at room temperature, then warm in an oven (300°F/150°C for 10-15 minutes) or air fryer (350°F/180°C for 5-7 minutes) until piping hot. Finish with a dusting of cinnamon sugar.

What is the difference between an apple turnover (Appelflap) and an apple fritter (Appelbeignet)?

While both are beloved Dutch apple pastries, their preparation is quite different. Apple turnovers (Appelflappen) are typically made from a puff pastry folded into a triangular shape, encasing a filling of spiced apple cubes, and then baked in an oven. An apple fritter (Appelbeignet), on the other hand, consists of a round apple slice that is dipped in a light batter and then deep-fried until golden and crispy.

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. Make sure it’s in an airtight container. Give it a good whisk just before using, as the flour might settle at the bottom. This can actually sometimes improve the batter’s texture by allowing the flour to fully hydrate.

Are there any gluten-free alternatives for appelbeignets?

Absolutely! You can experiment with gluten-free self-rising flour blends. Many all-purpose gluten-free flour mixes work well for batters. Just be sure to check the package instructions, as some might require additional leavening agents. The rest of the ingredients are naturally gluten-free.

What is the ideal thickness for the apple slices?

We recommend slicing the apples about ¼ inch (½ cm) thick. This thickness ensures that the apple cooks through and becomes tender without getting mushy, while still allowing the batter to get crispy around it. Thicker slices might not cook evenly, and thinner slices could become too soft.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa