APFELKIECHLE – Alsatian apple fritters

1. In a large mixing bowl, whisk the eggs with the sugar. Add the flour, then gradually pour in the Alsace Lait whole milk, mixing well to produce a smooth batter. Set aside.
2. Peel the apples and cut into round slices about 5 mm thick.
3. Before cooking your fritters, put the sugar and cinnamon into a deep plate and mix together. You will also need an empty plate with kitchen paper to drain the excess oil from the fritters after cooking.
4. Heat a little oil in a non-stick frying pan.
5. Dip each apple round in the batter, then place them in the hot frying pan. Brown on both sides, about 2 minutes per side.
6. As soon as they are cooked, drain them briefly on kitchen paper, then roll them in the sugar-cinnamon mixture while still warm.
   
   Serve your apfelkiechle while still warm, slightly crispy on the outside, soft inside and fabulously flavoured!

Photo credit: Marie Soehnlen