@@rarer_Dem0nZ Well that’s great too. I will sometimes see him eat something that I know I don’t like, but his reaction makes me wonder if I should try it again 💀😭
We have an old cinnamon shaker we sharpied over just for this purpose. I put it on my cinnamon bagels and cinnamon bread because you can never have enough cinnamon sugar goodness.
If you mix the sugar and cinnamon first, it's even better. In the Netherlands we call those applebeignets and we traditionally eat them during new years eve
We have them in germany as well but I forget what they're called. I had them a lot as kid but I think the last time I ate them was probably over 2 years ago😅
Hold up. For real? Echt? Ik ga dit jaar naar Nederland! I'm going to visit my in-laws during New Year's Eve! First time I've been there during the holidays. I'm gonna have to keep my eye out at the bakeries and see if I can find them!
We call those apple beignets. Either dusted with cinnamon sugar, or with powdered sugar (icing sugar). If you want them even crispier, substitute the cornstarch with potato starch. It makes them crispier somehow. For a thicker layer of batter, dredge through flour, then through the batter: more batter will stick to the apple. For a more airy batter, add a touch of baking powder to the flour. It’ll make the batter puff up more. Adding a pinch of salt to the batter helps in bringing out the fruity sweetness of the apple.
@@pepegoblin9806 - Enjoy! And if you happen to like the combination of cinnamon and apple, you might consider adding a little bit of cinnamon in the batter. The heat of frying makes the cinnamon flavour bloom. It’s a little trick my grandmother taught me. That woman knew how to cook! If you’re not such a fan of cinnamon but happen to like vanilla, a little sachet of vanilla sugar (or if you’ve got the funds, the seeds of half a vanilla pod) added to the batter is a great addition too. Vanilla extract or essence work as well. Some times I feel fancy and I add both flavours. One thing is for certain: your kitchen is going to smell great! When my kid was small, I’d cook up apple beignets and serve them with a variety of options: loosened up jam (heat up slightly with a splash of apple juice and push through a sieve), raspberry sauce, melted chocolate (or chocolate sauce for ice cream), nutella, … drizzled over when the kid is too small to be trusted to dip or in bowls to dip. Sprinkles and chopped nuts optional. The traditional way of serving them was plain old icing sugar or cinnamon sugar. My kid is a college student now and still asks for apple beignets when the weather gets cold.
tbh i dont even need to do all that just give me a fresh apple with like nothing really needed *and i will fvcking eat it bro* why you gotta do all that huh? you allergic? dude thate probability of being allergic to apples is 38.76 people and you know how much that is of the population its 5% aand guess what *8,088,624,973 people* which means that *8,088,624,754.24 people* are not allergic to apples people so just eat a fvcking apple nothing will happen bro
@@coolguy4709Apple fritter is more like a bread/pastry It's soft on the inside because it doesn't have a whole, intact apple in there. It's also usually glazed and warmed up.
im imagining him as a father telling his children to get close for every little thing and the kids never fighting since papa sounds like he's always on the verge of breakdown and a break thru xD
“I went to the store immediately for this” Can you imagine being in line in front of Jordan at the grocery store when he’s buying items for his videos? I bet the tension can be felt lol
we had these in most of our fast food places in aus for decades, i think for americans if its not made entirely out of lard or sugar its a system shock when they find out about it.
We eat them in The Netherlands around New Years since it is a winter treat. They are called "Appel beignet". We eat them with tons of powdered sugar and cinnamon.
Jordan’s the kind of guy who’s friends ask if he wants to go out, and responds with “nah man I got HELLA shit I gotta do around the house” and then just goes home and does this
@NoName-xo9sk not if the bottle cap was exposed to heat... say from sitting in the car, it will then have chemicals that are leaching from its surface although hard to tell and see, it's still there. I use quarts crystal bottles and glass bottles and jugs due to my recent studies on plastics for my medical thesis . Look into it. Also BPA free doesn't mean bisphenol is not I'm the plastic bottles. There are numerous bisphenols that are still harmful, some more harmful than bisphenol A aka BPA, Look into BPB, BPS, BPF, and BPAP. All of these ARE IN PLASTICS, Labled BPA FREE... for your health you should switch to glass and quarts containers, primarily for the benefits of clean organic food/water storage. ✌🏼🖤🫡
Those are called "Apfelküchle" and they are a specialty in the southern parts of Germany, in "Schwabenland". You traditionally top them off with cinnamon sugar and serve it with vanilla ice cream.
We eat this in the Netherlands, usually for New Years. They're called appelbeignets. There's also an alternative called appelflap that you would love. Recipe as follows: - chop up a sweet apple and put it in a bowl - add sugar and cinnamon to the bowl and mix it until the sugar melts into the apple a bit (if it gets slightly 'juicy', you know you're doing it right) - take a sheet of puff pastry, thawed enough that you can manipulate it without breaking it, not enough that it'll rip if you handle it, and add the apple-sugar-cinnamon to the puff pastry in a diagonal line, from one corner to another, but leave an edge - fold the unappled corners of the pastry sheet to the other, beat an egg and glaze the top of the triangle (you can also add extra sugar and cinnamon over the egg if you want to) - pre-heat your oven at 200C (about 390F) and then bake the triangles for 15-18 minutes until crispy and golden brown If you make more, you can keep them in the fridge and reheat them in both an oven or an airfryer at 200C (390F) for 5 minutes. I've never tried it, but considering I bake focaccia and pizza in my airfryer too, due to a lack of oven, you could prolly bake them in an airfryer as well at the same temps, just take about 5 to 7 minutes off the time. If you try it, I'd love to know how it went!
In the US we call the puff pastry version a turnover. A lot of times they are sprinkled with sugar crystals or have a glaze but I prefer them without extra toppings.
@Pindolene I knew it was more European than French because I'm always pleased to get some traveling in Germany/UK 😅 So I also was wrong thinking the whole world knew these are delicious 😋
Give this guy his cross tv network show for food documentary related content and great comfort food recipes, comedy and life perception between different generations. I do not watch tv but damn I would sit my ass and watch all of the episodes.
Apple Donuts: 4 apples 1/4c corn starch 1c flour 1c milk Fry until golden Powdered sugar optional Caramel drizzle optional Btw, bananas are also amazing when fried like this (banana fritters), or just as carmelized bananas. Sort of like bananas foster without the rum or ice cream
I love watching your videos just to hear you talk. Your voice is so soothing. And you seem like a very compassionate person. I don't know what you do for a living but I think you would make a great grief counselor.
i believe this is almost basically “appelbeignet”, which is a really popular holiday dish around new years eve in the netherlands. the only main difference is that i believe the apple pieces themselves also get coated with some kind of mixture of sugar and cinnamon, but im not sure. basically everyone here knows it or at least its even more popular brother “appelflap”, which is shaped like a big triangle with pieces of apple coated in the mixture and sometimes some other stuff like raisins. so seeing this, i was a bit surprised that you were so amazed by this
There is something called "beignets" in the southern US, around Louisiana. I've never tried them, but it sounds similar, maybe fried sweet dough. Lol, now I'm going to Google it...
Oscar's are for acting . Please stop using this lame played out comment that literally makes zero sense . It's the equivalent of saying he should have a purple heart for making doughnuts . It's stupid and doesn't even make sense
@@Mharve U could've moved on with ur day and just not have replied. If it bothers u so much leave me the hell alone fr. Like it doesn't affect me that you don't like what I am saying and if anything you are foolish for replying instead of going on with ur day. Have a good day thank you
The claps of a man who is overly performative for views, I'm honestly over it he does it every time now. Bet money he doesn't like everything he does that for, but hey videos already mostly made, over exaggerate get that paycheck.
It’s called an APPLE FRITTER. Pineapple fritters are far more popular. They are sold in takeaway shops, and cooked at home in the UK, Australia and NZ. Likely many other countries. This is not a donut. 😂 They do taste good though. I buy mine from Barnacle Bills or the local chippy. My Dad used to make them dinner regularly.
I used to live in Exmouth, AU. Pineapple was more popular because canned fruit was more readily available than fresh apples. Not a whole lot out there, on the Blue Tongue coast. I was quite happy to get back to North America, land of hundreds of apple varieties.
If you mix the cinnamon with powdered sugar and a little vanilla and milk instead of water and make a slightly thicker glaze, the whole thing taste like a little apple pie.
Yeah, I e seen them in a 1910 cookbook at my Mums. Dad used to make Apple fritters with freshly sliced apple, and pineapple fritters with tinned sliced pineapple.
Those are great. You can also make apples sticks the same way. I would say in the batter add some cinnamon, nutmeg and vanilla to the batter. Top it off with 10x / confectioners sugar
Great. Now I have to go to the store and get apples...wasn't planning on doing anything today but you've given me an assignment....a delicious assignment!
Clappin hands is definitely one of two signs: 1. It's so good you've just had a biblical moment. 2. It's so hot that you've completely obliterated the roof of your mouth.
There is a regional dessert in Belgium an dessert that is a bit like this, and I highly recommend checking it out if you don't have an egg allergy Recipe for 2 persons/1 apple -160 grams flour -15 centiliter milk -a tablespoon of Arachis oil or a similar vegetable oil (don't recommend olive oil for this) -50 g sugar -pinch of salt -1 apple (jonagold or similar recommended -cinnamon and powdered sugar (depends on your taste) -separate yolk from white, you need both -whisk the yolk and slowly add the sugar and a pinch of cinnamon (to your own taste), it's properly whisked when there is a trail from the yolk to the whisk when you lift it -add the oil to the milk, mix this with the yolk -add the flour and a pinch of salt, mix everything until it's homogeneous -whisk the egg white until it's a fluffy foam that sticks to the bowl (if you hold it upside down it should stay put), you can speed up the process with a little bit of salt, I highly recommend an electric whisk for this, medium speed should be good -carefully add the foam to the dough, that should make the dough more fluffy and crisp after frying -make apple slices like you did for the recipe in the short, but slightly thicker -dip the slices in the batter and deep fry them for about 2 minutes at 170 °C -for optimal effect the different fritters shouldn't touch during frying I'm sorry for using normal units instead of imperial, but it would have been complicated to do for me while on phone while also translating everything
I used to make something similar. I'd make a yeasted donut dough and wrap it around a small handful of sugar coated diced apple pieces. I finished off by dusting them with a mix of cinnamon sugar and vanilla sugar. They would come out more like a jamball than a ring shape.
I used to eat a very similar thing with my grandad before he died. He used apples, banana slices (my favorite) and pineapple. They were called apple fritters or (enter fruit name here) pillows. That you for reminding me of such a sweet memory. Quick note if you want too try the pineapple you HAVE to dry it out a bit first.
Apple fritters in the US are a blob donut ( no hole) with cinnamon, dipped in sugar glaze. They may or may not have any apple in them. They are typically dark brown like a bear claw. I have no idea how that is achieved.
@@joeholland9593 i've made a baked cake that used grated apple and a slightly dry 'batter' which turned out delicious- maybe a similar thing if they taste apple-y but don't have big chunks. It also works well as a savoury dish like latke's , grating onion, carrot and potato then mixing with flour and seasonings.
