Apple Fritters (Apfelkiachl)

Cut the apple slices rather a bit thicker so they stay juicy and don't fall apart while frying.

The bowl for the egg whites must be completely grease-free, otherwise the whites won't become properly stiff.

Stir the batter only until there are no lumps of flour left so it stays light and airy.

Use large folding motions with a spatula instead of stirring so more air remains in the batter.

If a small drop of batter immediately rises and starts to sizzle, the oil has the right temperature.

Do not overcrowd the pan so the temperature does not drop and the fritters don't become greasy.

To keep them warm briefly, place them on a rack in a slightly open oven (about 80–100 °C); they will stay crisper than on paper.

Best sprinkled and served warm immediately after frying.