Recipe by Jostlori
A different take on the classic Beignets. Prep time doesn't include 3 hours resting time
- 3 granny smith apples or 3 golden delicious apples
- 2 1⁄4 ounces raisins
- 3 tablespoons calvados or 3 tablespoons rum
- 1 1⁄2 tablespoons caster sugar (superfine sugar)
- vegetable oil, for frying
- 2 tablespoons flour, for coating
- icing sugar, for dusting
FOR THE BATTER
- 1 egg, separated
- 3 1⁄2 tablespoons warm beer
- 2 ounces flour (6 tbsp)
- 1 teaspoon vegetable oil
Directions See How It's Made
- Peel and core the apples and cut into 1/2 inch cubes. Place in bowl with the raisins, Calvados and sugar, and marinate for 3 hours.
- For the batter, beat the egg yolk and beer in a large bowl. Blend in the flour and oil and add a pinch of salt. Stir until smooth. The batter will be very thick at this stage. Cover and leave in a warm place for 1 hour.
- Pour the oil into a large saucepan to a depth of 4 inches and heat to 325 degrees or until a cube of bread dropped into the oil browns in 20 seconds.
- Add 1 1/2 tbsp of the Calvados marinade to the batter and stir until smooth.
- Whisk the egg white until stiff and gently fold into the batter.
- Drain the apples and raisins, then toss with the flour to coat, then lightly fold them through the batter.
- Carefully lower heaped tablespoons of batter into the oil in batches and fry for 1-2 minutes, until the beignets are golden on both sides.
- Remove with a slotted spoon and drain on paper towels. Keep them warm.
- Dust with icing sugar and serve.