Protein apple beignet fritters
Wash the lemon with hot water, rub dry vigorously, zest half of the peel and place aside. Peel the apples. Remove the core with a core cutter and cut the apples into slices with a thickness of about 5-7 mm. Immediately place the slices in a bowl and drizzle with lemon juice.
Sieve the flour into a bowl. Heat the milk and dissolve the sugar in it. Add the milk mixture and the lemon zest to the flour and stir everything together until you have a smooth dough. Set aside briefly. During this time, beat the egg white and salt with the beaters of the electric whisk or an egg whisk until stiff.
Fold the whipped egg whites into the dough. Heat the oil in a deep pan. Pull each apple ring through the dough individually. Make sure the oil is hot before baking portion-wise, from both sides, until golden yellow in colour. Remove and place on paper towel to absorb excess oil.
Sprinkle the apple fritters with cinnamon & sugar and serve.
|100 ml||YOUR DAILY PROTEIN EGG WHITE NATURE|
|2-4||slightly sour, firm apples (e.g. Boskop variety)|
|200 ml||full-cream milk|
|1 pinch of||Salt|
|neutral oil for baking (e.g. sunflower oil)|
|Cinnamon sugar for sprinkling|
|Average Nutritional Values||Per portion|
|Energy||190 kJ / 45 kcal|
|of which saturated fatty acids||4 g|