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apple fritters and a dish of fresh fruit

Apple fritters

Wonderful apple fritters as they could have been made in the renaissance
Course Desert
Cuisine Campfire cooking, Danish, Historical cooking, Renaissance


  • 3 big apples
  • 100 milliliters elderflower cordial or a fruit juice
  • 3 tablespoons sugar or honey
  • 150 grams wheat flour
  • 100 milliliters milk
  • 4 egg yokes
  • 2 egg whites
  • butter for frying


  1. 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.
  2. Whip the whites stiff enough that you can turn the bowl over.
  3. Mix the other ingrediens in another bowl and fold in the whites. The dough is quite thick - that is on purpose.
  4. Dry the apples (save the liquid and make it into a dipping sauce) and cover the apple with the batter.
  5. 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.

Recipe Notes

This is the precursor to the danish dish "æbleskiver"

Sadly I do not have the historical source as the recipe comes from a danish television show