Apple Beignets

  • Servings: 4

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  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1 1/4 cups pale ale
  • Vegetable oil, for deep-frying
  • 2 Golden Delicious apples—peeled, cored and cut crosswise into 1/4-inch rings
  • Granulated or confectioners' sugar, for dusting

How to make this recipe

  1. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the pale ale until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.

  2. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.

  3. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.

Contributed By Published June 1996

474070 recipes/apple-beignets 2013-12-06T23:08:42+00:00 Dominique Lalande fall|frying|french|desserts|4 june-1996,donuts,apple beignets,fried fruit,French food,Dominique Lalande,Christopher Petkanas recipes,apple-beignets 474070

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