In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritter “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. I got the recipe from a friend, so I am not quite sure where she has it from, but the method and ingredients are all appropriate for the period.
- 3 big apples
- 100 milliliters elderflower cordial (or a fruit juice)
- 3 tablespoons sugar (I am guessing honey would work as well
- 150 grams wheat flour
- 100 milliliters milk
- 4 egg yokes
- 2 egg whites
- butter for frying
- Cut the apples into thin slices and let it sit in the sugar and juice mix for at least two hours. This will sweeten and flavour the apples.
- Whip the whites stiff enough that you can turn the bowl over.
- Mix the other ingrediens in another bowl and fold in the whites. The dough is quite thick - that is on purpose.
- Dry the apples (save the liquid and make it into a dipping sauce) and cover the apple with the batter.
- Fry them on both sides in a hot pan with the butter. You might need to add a bit of batter if the apples are not quite covered.