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.