Apple Doughnuts (Dutch Appelflappen)

Appelflappen go well with oliebollen to experience the full extent of that real, old-Dutch New Year’s Eve tradition. The recipe in fact is for so-called apple beignets. Appelflappen can be compared to ‘apple turnovers, made with filo pastry. The verb ‘flappen’ can be translated as ‘to turn.’

5 oz self-rising flour, sifted (125 g)
½ bottle dark beer (1.5 dl)
1 egg yolk
1 egg white
¼ tsp. sea salt (3 g)
3 large tart apples
1 Tbsp. extra-virgin olive oil
oil for deep-frying

Peal and core the apples and cut them in ¼” (1 cm) slices.

Using a whisk, mix the flour, unbleached, sifted well with the beer, make sure there are no lumps. Add the egg yolk, sea salt and olive oil and mix all ingredients well until the batter is smooth.

In a separate bowl, beat the egg white foamy and stiff. Fold it a few times through the batter.

Drag the apple slices through the batter and deep-fry them till they are golden brown.

Serve hot and sprinkle with confectioner's sugar. (Substitute one or more apples with an equal volume of pineapple rings or-quartered bananas.)

Makes 15.