Beignets aux Pommes (Apple fritters)

Beignets aux Pommes (Apple fritters)
Serves: 4
  • 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
  1. Preheat oven to 200C/Gas 6.
  2. 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.


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