Aebleskiver – Danish fritters

30 minutes


  • 120g of plain flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 50g of butter, melted plus extra for cooking
  • 200ml of buttermilk
  • 2 free-range eggs, seperated
  • 1 tbsp of caster sugar, plus extra for dusting
  • 1 Braeburn apple, sliced


Beat the egg whites with the sugar to stiff peaks – this is easiest using an electric whisk
Mix together the flour, salt and baking powder and whisk in the egg yolks. Gradually add the buttermilk, whisk until fully combined then fold in the egg whites
Heat the aebleskiver pan over a medium heat and add a small knob of butter to each hole. Let the butter melt
Use a ladle to pour the batter in the pan about ¾ of the way up each hole – it should sizzle when it hits the pan, if it doesn't the pan isn't hot enough. Add a slice of apple to each hole
Fry the batter until golden brown for approximately 2 minutes. Use a metal skewer to quickly flip the fritter over – all the uncooked batter will fall into the bottom to create a ball. Cook for a couple more minutes on the other side
Keep turning the aebleskiver to make sure they don’t burn. When they are puffed up and golden brown they are ready
Roll the fritters in caster sugar and serve with your favourite jam or apple sauce