{"id":14420,"date":"2019-10-05T12:53:21","date_gmt":"2019-10-05T11:53:21","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/10\/05\/oepfelchuechli-swiss-apple-fritters\/"},"modified":"2024-10-21T18:23:15","modified_gmt":"2024-10-21T10:23:15","slug":"oepfelchuechli-swiss-apple-fritters","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/10\/05\/oepfelchuechli-swiss-apple-fritters\/","title":{"rendered":"Oepfelchuechli – Swiss Apple Fritters"},"content":{"rendered":"

Oepfelchuechli sind in der Schweiz weitverbreitet! Sie sind an jeder Chilbi (Kirmes) mit dabei und vor allem im Herbst, wenn die Boskop Aepfel reif sind, werden sie ueberall gebacken. Ich liebe sie!!!! Ich habe von meiner Schwaegerin wunderschoene, riesige Boskop Aepfel erhalten. Diese sind leicht sauer und sehr gut geeignet zum Kochen und Backen. Zu den Oepfelchuechli serviert man traditionell Zimt-Zucker, oder auch Vanillecreme.<\/p>\n

Der eigentlich “Schoene aus Boskoop” heissende Apfel, kurz Boskop genannt, ist eine Wintersorte. Die gro\u00dfen \u00c4pfel, die h\u00e4ufig \u00fcber 200\u00a0g wiegen, reifen Ende September bis Mitte Oktober und sind bis M\u00e4rz haltbar. Sie haben einen s\u00e4uerlichen Geschmack, der hohe S\u00e4ureanteil \u00fcberdeckt den hohen Zuckergehalt. Der “Schoene aus Boskoop” ist vom Pomologen Kornelius Johannes Wilhelm Ottolander in Boskoop, Niederlanden in 1856 als Zufallssaemling entdeckt worden. Er hat sich damals sicherlich nicht ertraeumt, dass dieser Apfel einmal einer der Lieblingsaepfel der Schweizer sein wird!<\/p>\n

Dieses Rezept nimmt am Blog-Event “Aepfel, herzhaft & suess”\u00a0 von Volkermampft<\/a> auf dem Blog von kochtopf.me<\/a> teil. Ich freue mich, dass ich mit dabei sein kann, mit meinem Lieblingsdessert!!<\/p>\n

************<\/p>\n

Oepfelchuechli, as the apple fritters are called in Switzerland, are very famous!!! They are sold at all the funfairs all over the country. Especially in Autumn, when this special cooking apple, the Boskop, is ripe they are\u00a0being\u00a0served everywhere.\u00a0I love them!!! I got some very beautiful and gigantic Boskop apples from my sister-in-law. They are slightly sour and perfect for cooking and baking. They are traditionally served with cinnamon-sugar or with vanilla cream.<\/em><\/p>\n

This apple Boskop is actually named “Belle de Boskoop” but in short it’s called Boskop. These big apples can get gigantic and weigh up to 200 g each. They ripen in late September to middle of October and are therefore able to be stored until March. Their taste is fresh, slightly sour and tart. The “belle de Boskoop” has been discovered by accident by the pomologist Kornelius Johannes Wilhelm Ottolander in Boskoop, Nederland in 1856. He probably did not dream that one day this apple will be the favorite apple of the Swiss!<\/em><\/p>\n

This recipe takes part at the Blog-Event “Aepfel, herzhaft & suess”\u00a0 from\u00a0Volkermampft<\/a> on the Blog of\u00a0kochtopf.me<\/a>. I an very happy to be part of it with my favorite Swiss traditional recipe!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 4 Personen:
\n3 grosse Boskop Aepfel
\n3 EL Zucker
\n1 TL Zimt<\/p>\n

Fuer den Ausbackteig:
\n200 g Mehl
\n1 Prise Salz
\n1\/2 TL Zucker
\n250 ml Milchwasser
\n2 Eigelb
\n1 Eiweiss<\/p>\n

Die Zutaten ausser dem Eiweiss gut zusammen mischen. Diese Mischung eine Stunde ruhen lassen.
\nUnterdessen die Aepfel schaehlen, das Kerngehaeuse entfernen und in 1 cm dicke Scheiben schneiden, evt mit etwas Zitronensaft betraeufeln. Das Eiweiss steif schlagen und mit dem Teigschaber unter den Teig heben. Die Apfelringe darin einlegen und dann in heissem Oel ausbacken. Heiss mit dem gemischten Zimt-Zucker oder einer feinen Vanillecreme servieren.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n3 big Boskop Apples<\/em>
\n3 tbsp Sugar<\/em>
\n1 tsp Cinnamon<\/em><\/p>\n

For the Batter:<\/em>
\n200 g Flour<\/em>
\n1 Pinch of Salt<\/em>
\n1\/2 tsp Sugar<\/em>
\n250 ml Milk-Water mix<\/em>
\n2 Egg-yolks<\/em>
\n1 Egg-white<\/em><\/p>\n

Mix these ingredients except the egg-white together and let rest for an hour.\u00a0<\/em>
\nMeanwhile peel the apples, core them and cut them into 1 cm thick slices. You may want to drizzle them with some lemon juice. Beat the egg-white until stiff and fold into the batter. Add the apple slices and fry them in hot oil. Serve them hot with the mixed cinnamon sugar or some vanilla<\/em> cream.\u00a0<\/em><\/p>\n

\"Blog-Event<\/picture><\/a><\/p>\n

\"\" \"\" \"\" \"\"\"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n

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\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Oepfelchuechli sind in der Schweiz weitverbreitet! Sie sind an jeder Chilbi (Kirmes) mit dabei und vor allem im Herbst, wenn die Boskop…<\/p>\n","protected":false},"author":5,"featured_media":161330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,72,217,32,85,73,77,33,34],"tags":[],"class_list":{"0":"post-14420","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-apple","9":"category-batter","10":"category-desserts","11":"category-eggs","12":"category-fruits","13":"category-switzerland","14":"category-snack","15":"category-sweets","16":"post_format-post-format-gallery"},"yoast_head":"\nOepfelchuechli - Swiss Apple Fritters[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/10\/05\/oepfelchuechli-swiss-apple-fritters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oepfelchuechli - Swiss Apple Fritters\" \/>\n<meta property=\"og:description\" content=\"Oepfelchuechli sind in der Schweiz weitverbreitet! 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