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apple fritters on a cutting board

German Apple Fritters from the 1910 Gold Medal Flour Cookbook

These easy German apple fritters come from my great grandmother's 1910 Gold Medal Flour cookbook. You'll love this simple vintage dessert!
5 from 2 votes
Prep Time 1 hr 5 mins
Cook Time 15 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 6 people
Calories 409 kcal


  • 3 Granny Smith apples
  • 1 cups Brandy plus 1 tablespoon, divided
  • ½ cups lemon juice
  • ½ cups sugar plus 3 tablespoons, divided
  • 1 cups flour Gold Medal All Purpose Flour, of course! Plus extra for dusting
  • 1 pinch salt
  • 1 large egg beaten
  • 6 tablespoons butter divided
  • ½ cups milk or less, as needed to thin batter
  • powdered sugar
  • cinnamon


  • Peel, core and slice the apples.
  • Mix 1 cup brandy, ½ cup lemon juice, and ½ cup sugar until all the sugar has dissolved. Soak apple rings in a this mixture for an hour or until they have acquired the taste.
  • Drain and dust the apples with flour.
  • In a small bowl, mix together 1 cup flour, salt, and 3 tablespoons sugar. When well blended, make a hole in the center.
  • In a smaller bowl, whisk together the egg, 1 tablespoon of brandy, and 1 tablespoon of melted butter. Pour into the hole in the dry ingredients, gently stirring until a thick batter forms.
  • Thin batter with just enough milk to make it workable. You'll be dipping the apple slices in the batter, so it needs to be thin enough to submerge the apples but thick enough to stick to them rather than sliding right back off. It should barely run off the spoon when poured.
  • Heat 3 tablespoons of butter in a skillet. When it is hot enough, a drop of batter will immediately bubble and sizzle. When this happens, dip 3 or 4 flour-coated apple slices (one at a time) into the batter, turn over to completely coat both sides, and then carefully place into the hot butter. When the bottoms are golden brown, flip to cook the other side. They cook quickly so keep an eye on them.
  • Repeat with remaining apple slices, adding butter 1-2 tablespoons at a time to the skillet as needed. Be sure to allow fresh butter to heat to the correct temperature before adding more apple slices.
  • Sprinkle cooked apples with powdered sugar and cinnamon and serve very hot (with ice cream and/or whipped cream?).


Calories: 409kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 129mg | Potassium: 183mg | Fiber: 3g | Sugar: 28g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg
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