 |
| Apple Beignets |
The French and Dutch call them beignets and we call them fritters, but whatever the name, with their crispy golden outsides and tender slices of apple within, these delicious morsels are best eaten when freshly made
Apple Beignets ingredients: Batter: 1 and 1/2 cups plain flour. 1 and 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/4 teaspoon each ground cinnamon and ginger. 1/4 teaspoon freshly grated nutmeg. 1 cup apple cider, light ale. 1 egg. 1 tablespoon melted butter. To cook: 2-3 cups canola oil. 2-3 crisp apples, I used Braeburn. To serve: 1/2 cup caster sugar. 1/2 teaspoon ground cinnamon. purchased apple syrup. ice cream
Apple Beignets recipe: Heat the canola oil in a deep medium-sized saucepan to 180C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds. Batter Combine the flour, baking powder, salt and spices in a large bowl. Remove 1/2 a cup of the mixture and place in a shallow dish and set aside for coating the apples. Stir the cider, egg and butter together in a jug then pour into the remaining flour mixture. Using a whisk or fork, gradually mix in the flour to make a smooth batter. Don't over beat or the batter will be heavy. Peel, quarter and core the apples then slice into 1/2 cm thick wedges. Preheat the oven to 100C and place a cooling rack on a baking tray inside
To cook: Working with 5-6 pieces of apple at a time, dust first in the reserved flour, shaking off the excess then dip in the batter. Carefully place in the hot oil and cook for 3 minutes, turning once halfway through. Lift out with a slotted spoon and drain on kitchen towels. Transfer to the cooling rack in the oven and repeat with the remaining apples and barter
To serve: Combine the sugar and cinnamon in a shallow dish and gently roll the fritters to coat. Serve hot with a jug of apple syrup and ice cream. By then, the Apple Beignets is ready
PANTRY NOTE: there are several New Zealand made apple syrups on the market. Look for them in good food stores and supermarkets
