On an idle Sunday morning, with nothing much but culinary exploration to fill my time, it seems apple beignets are a delightful breakfast*.
Hot apple swaddled in a crisp sweet batter. What's not to like?
OK so it is a faff setting up the deep fat fryer, but there's not really any other way of cooking these; shallow frying just wouldn't do it. My fryer is ever so slightly too small, so I had to cook each slice individually, making it slightly more time consuming, but still worth it, I think. That may also account for the slightly reduced "puff".
I never realised beignets were so simple. I'm not entirely sure you need to rest the batter for two hours. I think you could get away with half an hour. I think it depends just how hungry you are...
The batter makes plenty for encasing two apples, which should give you 10-12 slices.
125g plain flour
30g caster sugar
30g caster sugar
Pinch of salt
1/2 tsp baking powder
2 eggs
50ml milk
60ml dry cider
2 eating apples
1/2 tsp baking powder
2 eggs
50ml milk
60ml dry cider
2 eating apples
Oil for deep-frying
Method:
1. In a mixing bowl, combine the flour, sugar, salt and baking powder. Add the eggs and whisk until combined.
2. Lightly whisk the milk, cider and eggs to combine and add to the dry ingredients, whisking until smooth. Add the liquids in little by little to avoid lumps. Let it rest for two hours.
3. Peel, core then slice the apples about 5mm thick. Dip them into the batter, then fry in oil at 180°C until golden brown.
4. Dust with sugar to finish and enjoy them while still hot.
2. Lightly whisk the milk, cider and eggs to combine and add to the dry ingredients, whisking until smooth. Add the liquids in little by little to avoid lumps. Let it rest for two hours.
3. Peel, core then slice the apples about 5mm thick. Dip them into the batter, then fry in oil at 180°C until golden brown.
4. Dust with sugar to finish and enjoy them while still hot.
*You should know by now that this blog is about eating tasty food, so don't judge. Besides it's one of your 5-a-day...
