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These fritters, a version of those served at Schoneck, are essentially Sudtirol-style apple doughnuts from Italy’s German border.

Cinnamon–Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi) Cinnamon–Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially provincial apple doughnuts from Italy's German border.
Yield: serves 4

For the Cranberry Compote

  • 14 lb. fresh or frozen cranberries (about 1 cup)
  • 14 cup sugar
  • 1 12 tsp. kirsch

For the Cinnamon–Apple Fritters

  • 2 Granny Smith apples
  • 2 Tbsp. fresh lemon juice
  • 1 cup flour
  • 1 cup light beer
  • 1 Tbsp. canola oil, plus more for frying
  • 12 tsp. vanilla sugar
  • 2 eggs, separated
  • 1 pinch kosher salt
  • 1 Tbsp. plus 1 cup granulated sugar
  • 1 Tbsp. ground cinnamon
  • 2 tsp. chopped mint


  1. For the cranberry compote: Put cranberries, sugar, and 2 tbsp. water into a small pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until cranberries have begun to soften and split, 8-10 minutes. Remove from heat; stir in kirsch. Transfer to a small bowl and let cool.
  2. For the cinnamon apple fritters: Peel and core apples; cut each crosswise into 9 slices. Transfer slices to a medium bowl and toss with lemon juice; set aside. Whisk together flour and beer in a medium bowl. Add oil, vanilla sugar, and yolks; stir to make a batter. Put egg whites and salt into a medium bowl and beat until stiff peaks form. Add 1 tbsp. granulated sugar and gently whisk to combine. Gently fold egg whites into batter.
  3. To assemble: Stir 1 cup sugar and cinnamon together in a medium bowl; set aside. Pour oil into a large pot to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches and using a fork, dip each apple slice in batter, shake off excess, and fry until golden brown on all sides, 4-5 minutes. Using a slotted spoon, transfer fritters to a paper towel-lined plate; let drain briefly. Toss fritters in cinnamon–sugar mixture to coat. Divide fritters between 4 plates. Spoon a little compote onto each plate and sprinkle with mint. Serve immediately.