DISH RESEARCH · Dessert
Apfelkiechl
Also known as: Apfelkiechl PAT
Elke Gatscher and Evelyn Steiner’s Apfelkiachl peels, cores and slices apples, dips the rings in its own batter, fries them in separate oil and rolls the drained fritters in sugar and cinnamon.
About Apfelkiechl
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Elke Gatscher and Evelyn Steiner’s Apfelkiachl at the Südtiroler Bäuerinnenorganisation fries its own peeled, cored apple rings in an egg-and-milk batter with generic flour, baking powder, oil and Schnaps. Sugar and cinnamon coat the drained fritters.
The five whole eggs, listed sugar, salt, generic flour, baking powder, milk, dough oil and Schnaps are stirred into a smooth batter. If it is too stiff, a little extra milk may be stirred in.
Separate generic frying oil is heated. The apples are peeled, cored and cut into slices about half a centimetre thick; the source does not quantify the apple batch.
The apple rings are dipped into the batter and fried in the hot oil. While still hot, the Kiachl briefly drain and are rolled in the sugar-and-cinnamon mixture.
The recipe is attributed to the two cooking-and-baking-course instructors. Their written method finishes with the sugar-and-cinnamon rolling step.
Ingredients in Apfelkiechl
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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