Blog #7, Apple Fritters and Bouletten

I wish I had understood how the batter was made, I was in charge of heating the oil. In any case, we slices apples into roughly 16 slices, which were then dipped in batter and fried in boiling oil. It all seemed to be pretty basic with the exception of maintaining the correct oil temperature, which Sidney seemed to have a good eye for, our finished product was delicious.

Although I had trouble finding the origins of German fried apples, many recipes seemed to both suprisingly and predictably contain onions. I cant imagine how they improve the flavor profile of something so sweet, but I am under the impression Germans will add onions to many dishes.

Check out this recipe.

Bouletten is a word used specifically in Berlin to describe a dish formally called Fleischkloesschen, or "meatballs". The dish is often served by street vendors, with traditional hamburger condiments.

More information on this dish can be found at this German FAQ.

It is made by mixing an egg with a bulk of ground meat as well as bread. The resulting glob is then fried, in a boiling fat, which forms a nicely textured crust. I do not eat beef, and did not sample our finished product, but I imagine the secret is in the meat to bread ratio, as well as perhaps the addition of dry breadcrumbs to the fried crust. It looked slightly less healthy than a McDouble.

An individual german recipe.