Apfelküchle is an apple-season dessert from southern Germany and Swabia: cored apple rings are dipped in a milk-and-egg batter, fried, then coated in cinnamon sugar while hot. The outside has a thin, crisp crust; the inside is tart apple that has softened but still holds its shape. Traditional versions add alcohol to the batter; here, bubbles from sparkling mineral water make it lighter.
Mix the flour, sugar, and salt in a bowl. Add the eggs and milk and whisk until smooth, then stir in the sparkling mineral water last. The batter should be thick enough to coat a spoon, like a thick crêpe batter. Cover and let it rest.
Peel the apples and remove the cores with an apple corer or small knife. Cut into 1 cm-thick rings and toss with the lemon juice to keep them from browning.
Mix the granulated sugar and cinnamon on a wide plate for coating.
Heat the oil in a deep skillet to 170–180°C / 340–355°F; a drop of batter should immediately bubble and rise to the surface. Pat the apple rings dry with paper towels, dip them in the batter, let excess drip off, and carefully lower them into the oil. Fry for 2–3 minutes per side, until golden. Fry only three or four rings at a time so the oil temperature does not drop.
Drain the fried rings on paper towels for a few seconds, then turn them in the cinnamon sugar to coat both sides while hot. Serve immediately.
Let the batter rest, covered, before frying the apples. The fried rings soften as they sit, so coat them in sugar while hot and serve immediately.
Elmayı ekşimsi ve sert olanından seçmek gerekiyor, tatlı elma kızarırken dağıldı ve halka kalmadı. Halkaları da çok ince kesmeyin, yarım santim altı kalınlıkta kesilen halkalar hamurun ağırlığını taşımıyor.
Maden suyu hamuru hafifletiyor, düz suyla yaptığım parti kalın ve ağır bir kabuk verdi.
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