Chef Melanie’s Weekly Recipe: French Apple Beignets
For the Apples:
- 4 medium apples - peeled & cored
- 2 tbsp sugar
- ½ tsp cinnamon
- ¼ cup Calvados or Brandy
For the Batter:
- 1 cup [120 g] flour
- 1 tbsp butter, melted
- ¼ tsp. salt
- ¼ oz. yeast
- 1/4 cup beer
- ¼ cup Apple Cider
- 1/4 cup milk
- 3 egg whites
2 tbsp sugar & 1 tsp cinnamon for dusting
1. Peel and core the apples. Slice them into 1/2 inch rounds.
2. Lay them in a bowl, and sprinkle the sugar, cinnamon and calvados.
Leave them to macerate, covered, for at least an hour.
3. In a large bowl, sift together the flour, yeast, and salt.
4. Make a well and add the milk and melted butter, mix, and then add the beer and cider..
Let this batter rest for about half an hour.
5. Just before you are ready to fry the apples, beat the egg whites to stiff peaks, and fold them into the batter.
6. Heat the oil [about 3 cups] to 355 degrees. Coat the apples with the batter, and fry them until golden brown.
7. Once all the rounds are fried, combine the sugar and cinnamon, and dust over the tops, generously.
Serve immediately, with a side of ice cream.
Tags: French Apple Beignets
Chef Melanie's Corner | whitemtnguy February 6, 2010
