Beignets aux Pommes (Apple fritters)
Serves: 4
Ingredients
- 4 Granny Smith apples
- ½ tsp mild curry powder
- 250g plain flour
- 2 whole eggs
- 3 egg yolks
- 150ml extra virgin rapeseed oil
- 300ml dark French beer or stout
- 1 tsp honey
- 1 tsp sesame seeds
- 3 egg whites
- rapeseed oil for deep-frying
- icing sugar, to dust
Method
- Preheat oven to 200C/Gas 6.
- Core, peel and half apples lengthways. Place on a non-stick baking tray and bake for 15 mins. Remove from the oven, cover with curry powder and bake for a further 10 mins. Remove from the oven and set aside. Mix the flour, 2 whole eggs, 3 egg yolks, oil, beer, honey and sesame seeds in a mixing bowl. Place in the freezer for 45-60 mins, or if possible leave it overnight in the fridge. When you’re ready to serve, whisk the egg whites in a bowl until soft peaks form and fold carefully into the cold batter. Preheat oil to approx 170C, dip each apple piece in batter and deep-fry in batches for 5 mins or until they float. Drain on kitchen paper then dust with icing sugar and serve.
