Apple Beignets
Photography by Manja Wachsmuth.
The French and Dutch call them beignets and we call them fritters, but whatever the name, with their crispy golden outsides and tender slices of apple within, these delicious morsels are best eaten when freshly made.
Serves: 4
INGREDIENTS
Batter
1½ cups plain flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon each ground cinnamon and ginger
¼ teaspoon freshly grated nutmeg
1 cup apple cider, light ale or sparkling wine
1 egg
1 tablespoon melted butter
To cook
2-3 cups canola oil
2-3 crisp apples, I used Braeburn
To serve
½ cup caster sugar
½ teaspoon ground cinnamon
purchased apple syrup
ice cream
METHOD
Heat the canola oil in a deep medium-sized saucepan to 180˚C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds.
Batter: Combine the flour, baking powder, salt and spices in a large bowl. Remove ½ a cup of the mixture and place in a shallow dish and set aside for coating the apples. Stir the cider, egg and butter together in a jug then pour into the remaining flour mixture. Using a whisk or fork, gradually mix in the flour to make a smooth batter. Don’t over beat or the batter will be heavy.
Peel, quarter and core the apples then slice into ½ cm thick wedges.
Preheat the oven to 100˚C and place a cooling rack on a baking tray inside.
To cook: Working with 5-6 pieces of apple at a time, dust first in the reserved flour, shaking off the excess then dip in the batter. Carefully place in the hot oil and cook for 3 minutes, turning once halfway through. Lift out with a slotted spoon and drain on kitchen towels. Transfer to the cooling rack in the oven and repeat with the remaining apples and batter.
To serve: Combine the sugar and cinnamon in a shallow dish and gently roll the fritters to coat.
Serve hot with a jug of apple syrup and ice cream.
Pantry note: there are several New Zealand made apple syrups on the market. Look for them in good food stores and supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!