Beignets aux Pommes - French Apple Fritters
Beignets aux Pommes, or French apple fritters in English is a seasonal treat I have enjoyed my entire life. It's a dessert my mother used to make for me every Fall when the apple harvest started. Apple beignet will quickly become one of your favorites, as it has been mine. Be sure to watch my video recipe all the way to the end for a special surprise for all my viewers!๐๐ฅ๐๐๐ฌ๐ ๐ฌ๐ฎ๐๐ฌ๐๐ซ๐ข๐๐ ๐ญ๐จ ๐ฆ๐ฒ YOUTUBE ๐๐ก๐๐ง๐ง๐๐ฅ, give ๐ญ๐ก๐ฎ๐ฆ๐๐ฌ ๐ฎ๐ฉ, ๐๐ง๐ ๐ฌ๐ก๐๐ซ๐ ๐ญ๐ก๐ข๐ฌ ๐ฏ๐ข๐๐๐จ!
French Apple Fritters with Salted Caramel and Vanilla Ice Cream
Beignets aux pommes, or French-style apple fritters are a seasonal dessert you can enjoy year-round.
- 2 apples peeled (cored then cut into 1/2 inch thick slices )
- 1 cup Calvados, or Apple Jack
- 1/2 cup granulated sugar
- 1 recipe beignet batter (see below)
- 2 quarts vegetable oil (to fry in)
- 1/4 cup confectioner's sugar (optional)
- 1 recipe salted caramel sauce (see below)
- 1 pint vanilla ice cream
-
In a large bowl, toss the apples, Calvados, and sugar together until well coated. Cover and let the apples marinate in the refrigerator for at least 2 hours or, better yet, overnight.
-
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the oil to 350°F. Drain the apples and reserve their marinade. Dip the apples in the batter, coating them fully. Fry them in batches until golden brown, about 5 minutes, flipping the slices a few times to make sure they brown evenly. Using a slotted spoon or spider strainer, transfer them to paper towels to drain.
-
Divide the slices between 4 plates. Dust them with the confectionersโ sugar and top them with a scoop of vanilla ice cream and salted caramel sauce. Serve immediately.
Beignet Batter
An all-purpose batter to dip almost anything in.
- 1.5 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 tablespoon granulated sugar
- 2 large egg yolks
- 1/4 cup vegetable oil
- 1 cup sparkling cider
- 2 large egg whites
-
About half an hour before you make the beignets, in a large bowl, combine the flour, salt, and sugar. In a medium bowl, whisk together the egg yolks, cider, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Wash out the other bowl and dry well. Add the egg whites to the clean bowl and, with an electric mixer on medium-high speed, beat to medium peaks. Fold the whites into the batter until no streaks of white remain. Let it rest for 30 minutes at room temperature.
Salted Caramel Sauce
A Quick Dessert Sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- sea salt
- 1 tbsp unsalted butter
-
Caramelize sugar and water in a heavy gauged pot over medium heat. As you start heating the pan notice the small size of the bubbles. The longer the sugar cooks, the more the moisture cooks off the bubbles get considerably larger. Pour in heavy cream when the caramel turns a medium brown amber color. Finish the sauce with two pinches of really good sea salt and a tablespoon of butter.