Apple turnovers recipe

It's almost March 2010, the time for the apple fritters recipe. I already hear some people say, "These are not only apple fritters apple fritters." You are right. So now we know we keep it nevertheless flaps.

Reason, we have once the Salek fritters recipe and posted it like the diners so well that we really can not help but also our Salek apple fritters recipe to post, especially since this past December were more popular than our donuts. We quickly get to work.

This recipe is good for about 60 apple turnovers.

The requirements:

20 Large Apples (Goudrenetten)
1 pack of white sugar
1 bag / jar of cinnamon
700 g self raising flour
4 eggs
2 sachets of vanilla sugar
700 ml milk
12 grams of salt
enough peanut oil (or sunflower oil)
paper towels

Firstly, as the following. Often the error on the next point. The apples of today are not what they used to be (that goes for most fruits and vegetables in supermarkets) and they are therefore feels watery. This liquid will start to boil when the flaps to bake so they break open and applesauce spout, so we need this fluid to leak out. Step 6 is very important to prevent the apple turnovers burst and leak during baking.

Preparation:

Peel the apples
Cut the apples into fine discs with a thin knife, less than 1 cm thick. Make about 4 slices per apple, throw the butts away (or eat them). Apple turnovers are too good for 'asses'.
Now remove only the core away from the disks. Now you can easily see where they are and therefore does not take away too much.
Use a deep plate and scoop here caster sugar and enough cinnamon and mix until lightly browned.
Remove the apple disc all the way on both sides by the sugar / cinnamon mixture over.
Place the discs now (preferably diagonally) in a bowl or baking dish such as a few hours and let them drain!
Make the batter. Mix about 400 ml of milk with the self-raising flour.
If very smooth do the other 300 ml of milk.
Add the 4 eggs, then vanilla and salt.
Heat the oil to 180-190 degrees. I keep himself in a deep fryer to 190 degrees, so it does not cool down too much when baking.
Remove the disc into the batter with a fork for example in the oil and let it slide.
Fry both sides golden brown turning halfway through them and take them to another fork in the oil.
Place each layer on paper towels baked turnovers and empty then another layer flaps and so on.