Apple Beignets – warm apple ring fritters that are so simple and tasty. Apple rings coated in a crispy cider batter are delicious just dusted with icing sugar or served with vanilla ice cream. You will love how easy these are to make…
Why Beignets aux Pommes are a Must-Try
Beignets aux Pommes are a must-try dessert for several reasons. First, they showcase fresh apples’ natural sweetness and crisp texture. Combining the sweet, juicy apples and the crispy batter creates a lovely contrast of flavours and textures. Serve them warm with a scoop of vanilla ice cream for a classic combination, or drizzle them with caramel sauce for a decadent treat. You can even get creative and use them as a topping for apple pie or crumble.
Best Apple Varieties for Beignets
When making Beignets aux Pommes, not all apple varieties are created equal. Some apples are better suited for baking and frying as they hold their shape and provide a pleasant texture. Here are some of the best apple varieties to use for apple fritters:
- Granny Smith: These tart and firm apples are famous for beignets due to their crisp texture and balanced flavour.
- Dutch Apple: Also known as the Jonagold apple, this variety is sweet and slightly tart, making it an excellent choice for apple fritters.
- Fresh Apples: Any fresh, firm apple variety that holds its shape well can be used for beignets. Experiment with different apple varieties to find your favourite flavour combination.
Preparing Your Apples for Cooking
Before you start making Beignets aux Pommes, properly preparing your apples for cooking is essential. Here are some steps to follow:
- Peel and core the apples: Use an apple corer or a sharp knife to remove the core and seeds from the apples. Peel the apples to remove the skin, as it can become tough during frying.
- Slice the apples: Cut the apples into rounds about 1/2 to 3/4 inch thick. This size is ideal for a tender apple filling without overwhelming the fritters.
Essential Ingredients for Authentic Beignets aux Pommes
To make authentic beignets aux pommes, you’ll need some essential ingredients. Plain flour is used to make the batter, which gives the fritters a light and airy texture. Egg yolks help bind the batter together and add richness. Finally, vegetable oil deep fries the beignets, ensuring they become crispy and golden brown. These ingredients can easily be found in any grocery store, making it convenient to whip up a batch of these delicious French apple fritters.
- Apples – Use your favourite apple, golden delicious or Pink Ladys like I have used here are perfect.
- Eggs – I have used large eggs in this recipe
- Icing sugar – used for the batter and dusting. You could use other sweeteners to experiment with flavours.
- Cider – provides an apple flavour to the batter and helps to gently leaven
- Vegetable oil – for shallow frying
Step-by-Step Cooking Guide
Now that your ingredients are ready, it’s time to start cooking your beignets aux pommes. Start by preheating your deep fryer or a heavy-bottomed pot with enough oil to reach about one-third of the way up the vessel. Slowly heat the oil over low heat until it reaches 350-375 degrees Fahrenheit (175-190 degrees Celsius). Mix the batter while the oil is heating by sifting the purpose flour and salt into a large bowl. Whisk the egg yolks, vegetable oil, and cider in a separate bowl until well combined. Gradually add this mixture to the flour and whisk until a smooth batter is achieved.
Mixing the Batter the Right Way
To ensure that your beignet batter turns out perfectly, it’s important to mix it the right way. Start by sifting the purpose flour and salt into a large bowl. Sifting helps to remove any lumps and creates a smooth batter. Whisk together the egg yolks, vegetable oil, and cider in a separate bowl until well combined. Gradually add this mixture to the flour while whisking continuously. The key is to whisk until you achieve a smooth batter, free of lumps. When cooked, the smooth batter will ensure that your beignets aux pommes have a light and airy texture.
The Art of Frying Beignets to Perfection
The frying process is the final step in achieving that perfect beignet aux pommes. Once the oil has reached the desired temperature, carefully place the apple slices into the hot oil, ensuring not to overcrowd the pot. The beignets should sizzle and start to turn golden brown. Use a slotted spoon or spider strainer to flip the beignets and cook them evenly on both sides. When golden brown and crispy, remove them from the oil and place them onto a rack to drain any excess oil. The result should be a batch of beautifully fried beignets aux pommes that are golden brown and delicious.
Serving and Presentation Tips
A few presentation tips can elevate your beignets aux pommes. Start by dusting the warm fritters with a cinnamon and sugar mixture, adding subtle sweetness and a touch of spice. You can also serve them with a scoop of vanilla ice cream, which adds a creamy and excellent contrast to the warm beignets. For an extra touch of sweetness, drizzle some maple syrup over the top. These serving and presentation tips will make your beignets aux pommes look as good as they taste.
Storing Leftover Beignets
If you have any leftover beignets aux pommes, you can store them in the fridge to enjoy later. Place them in an airtight container or cover them with plastic wrap to keep them fresh. However, remember that the beignets’ crispy exterior may become slightly softer as they sit in the fridge. To maintain their crispiness, reheat them in a 350°F oven for a few minutes before serving. This will help restore their texture and ensure they are just as delicious as when freshly made.
Can You Freeze Beignets aux Pommes?
Yes, you can freeze beignets aux pommes for later enjoyment. After cooling completely, place them in a single layer on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a resealable freezer bag or an airtight container. When you’re ready to enjoy them, thaw them in the fridge overnight and then reheat them in a preheated oven at 350°F for a few minutes until heated. Freezing beignets aux pommes is a great way to have a delicious treat on hand whenever the craving strikes.
Avoiding Soggy or Undercooked Fritters
There are a few essential tips to keep in mind to avoid soggy or undercooked fritters. First, ensure your oil is at the correct temperature before adding the beignets. If the oil is not hot enough, the fritters may absorb more and become greasy. If the oil is too hot, the outside of the beignets may cook too quickly while the inside remains undercooked. It’s also important to fry the beignets in small batches, ensuring the pot is clean. This allows the beignets to cook evenly and ensures they become crispy and golden brown. Following these tips, you can avoid soggy or undercooked beignets aux pommes and achieve the perfect texture.
Fixing Batter Consistency Issues
If your beignet batter has consistency issues, there are a few ways to fix it. If the batter is too thick, you can add a small amount of liquid, such as water or milk, to thin it out. Gradually add the liquid while whisking until you achieve a smooth and pourable consistency. On the other hand, if the batter is too thin, you can add a bit of plain flour to thicken it up. Sift the flour into the batter and whisk until it reaches the desired consistency. The key is ensuring the batter is smooth and pourable but not too thick or thin.
FAQ’s
Not really. This type of batter is very wet and isn’t suitable for frying in an airy fryer as the batter would just run off the apple slices.
Absolutely! Set to 170°C and fry for 2-3 minutes per side until golden, adjust the temperature if needed.
Beignets Aux Pommes (French Apple Fritters)
Ingredients
- 100 g plain flour
- 20 g icing sugar
- 1/2 tsp salt
- 1 large egg
- 150 ml cider
- 50 ml vegetable oil
- 3 pink lady apples
Instructions
- Begin by weighing out the flour and sugar
- Combine all the dry ingreients
- Whisk togethor the oil and egg
- Whisk togehor the dry ingredients with the egg mixture and the cider, whisking to a smooth batter
- Core and peel then slice your apples
- Dip each apple slice into the batter then place in a pan of preheated vegetable oil at around 170°C until nice and golden, flipping once. (around 2-3 minutes per side)
- Remove from the oil with a slotted spoon and drain briefly on some kitchen paper
- Serve warm with a dusting of icing sugar
Notes
- If you don’t have a thermometer for your frying oil, try medium high heat and dropping a little of the batter into the oil. If it starts to turn golden in 20 seconds or so and steadily bubbles, it’s at the right temperature. If it bubbles over vigorously and browns very quickly, it’s too hot.
- If you do not have cider, try using beer for a slightly different flavoured batter – use your favourite!
