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Apple beignets
Makes 28 Cakes, Bread and Pastries
Ingredients
- 6 medium-firm, sweet apples with tart notes, such as Cox’s or Granny Smith
- 200g strong (bread) flour, plus extra to dust
- 1tbsp caster sugar
- 5g salt
- 200ml whole milk, at room temperature
- 2 eggs, separated
- 1tbsp melted butter or oil
- 2 litres oil, for deep-frying icing sugar, to dust
Method
Peel and core the apples and cut into 1cm rings.
Put the flour, sugar and salt in a large bowl or the bowl of an electric mixer fitted with the whisk attachment. Add the milk, egg yolks and melted butter or oil and whisk or mix until you get a smooth batter. Whisk the egg whites to stiff peaks and fold into the batter.
Heat the oil to 180C in a deep-fryer or deep, heavy- based saucepan. The oil is the correct temperature when a cube of bread is added and turns golden brown in 60 seconds. Dust the apple slices with a thin coating of flour, making sure no pockets of flour are stuck to the fruit.
Using tongs, dip each slice in the batter so the apple is covered, then carefully lower the apple slices into the hot fat.
Fry the beignets for 5 minutes or until golden brown, flipping them over halfway through the cooking time. Transfer to a tray lined with kitchen paper while you fry the remaining apple slices. Serve hot, dusted generously with icing sugar, to eat with your hands.
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