Beignets aux Pommes

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    • 2 1/4 cups unsifted all-purpose flour
    • Pinch salt
    • 1 tablespoon granulated sugar
    • 2/3 cups beer
    • 1 cup warm water
    • 2 egg yolks
    • 2 tablespoons butter, melted
    • 2 egg whites, stifly beaten
    • Oil, for deep frying
    • 1/2 cup superfine sugar mixed with 1 teaspoon ground cinnamon
    • 6 apples (Granny Smith, Rome Beauty, Pippin)
    • 1/2 cup granulated sugar
    • 1/2 Kirsch


    Step 1

    Combine flour, salt, sugar, beer, water, yolks, and butter. Beat until smooth. Let stand for 2 hours. When ready to use, fold in the egg whites. Prepare the filling. Use a corer to remove the cores of the apples. Peel the apples and cut them into rounds about 1/4-inch thick. Sprinkle with the sugar, then the Kirsch. Cover and let stand for 20 minutes. Drain apples and dry on paper towels. Heat the oil to 375 degrees. Dip the apple rounds in the batter and plunge immediately into hot oil. Fry until brown on both sides, about 5 to 6 minutes. Drain on absorbent paper. Sprinkle with the sugar and cinnamon mixture. Serve on a heated plate.


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