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Sweet Apple Beignets

Adapted from Chef José de Meirelles

For a French interpretation of the Chanukah tradition of eating foods fried in oil, such as potato latkes and doughnuts, try making this sweet beignet recipe.

Yield: 10-12 beignets

  • 2 apples peeled, cored and cut into a fine julienne
  • 3 eggs, beaten
  • 6 ounces beer
  • 3 cups sifted flour
  • 2 teaspoons baking powder
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • Corn or other neutral oil for deep-frying
  • Powdered sugar and honey

Combine eggs, sugar, beer, vanilla, baking powder and seasonings. Gently incorporate the flour into the egg mixture until smooth. Let batter rest for about 2 hours at room temperature. Add apples just before frying.

Heat oil to 360°F. With a large tablespoon, drop batter into the oil, a spoonful at a time. When beignets come to the surface, turn once with a slotted spoon and remove from the oil when they reach a nice golden brown color. Drain on paper towels, dust with powdered sugar and drizzle with honey. Serve immediately.

Wine suggestion

Alsatian Gewürztraminer

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