Gebackene Apfelringe - Apple Rings
June 17, 2017
"This typical Austrian dish is quick and low-fat. Apples that hold their shape are a good choice for this dish. Use firm apples like Breaeburn, Jonagold, Golden Delicious, or Granny Smith. Soft, mealy apples like McIntosh or Cortland break easily when cut into slices."
- Serving Size: 1 (43.9 g)
- Calories 58
- Total Fat - 1.2 g
- Saturated Fat - 0.5 g
- Cholesterol - 35.6 mg
- Sodium - 46.6 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 0.4 g
- Sugars - 3 g
- Protein - 2.3 g
- Calcium - 16.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Whisk together eggs, sugar, salt and half of the milk using a hand whisk.
Add flour and mix to a smooth batter. The batter should be so thick that you can barely whisk it-the thicker the batter, the fewer lumps you will have. If the batter is too hard to stir, add a little milk.
After you've whisked the batter smooth, slowly add the remaining milk while continuing to whisk the mixture.
Peel the apples and core them using an apple corer or a sharp knife. Slice the apples into 1/4 to 3/8-inch-thick rounds.
Heat ghee or oil in a large pan over medium heat. The oil should cover the bottom of the pan; usually you will need about 2-3 tablespoons of oil.
When the oil is hot, dip each apple slice into the batter and allow excess batter to drip off. Put several slices into the pan and then cover the pan with a lid so the apples will soften quicker. Reduce temperature to medium-low. Bake until golden brown on each side.
Transfer the rings onto a paper towel-lined plate and repeat the process until all apple rings are used.
Serve the apple rings immediately generously dusted with confectioners' sugar and cinnamon, if desired.
Tips & Variations
- Large frying pan with lid