Apple Beignets French Apple Fritters Food

APPLE BEIGNETS (FRENCH APPLE FRITTERS) RECIPE

Steps:

• Two hours before serving, combine water and yeast and stir until yeast is completely dissolved. In food processor or by hand, combine yeast, flour, 2 tablespoons oil and salt and mix well. Cover and let stand 2 hours at room temperature. (Mixture should rise slightly and become bubbly.) When ready to serve, begin heating oil for deep frying to 375. Beat egg white until soft peaks form. Fold into batter. When oil is ready, using tongs or fork, dip apple slices one by one into batter and drop into oil. Do not crowd. When lightly golden brown on underside, turn and brown on other side. Transfer to paper towels to drain. Work as quickly as possible since beignets are best served hot. Arrange on heated platter and sprinkle generously with powdered sugar.

APPLE BEIGNETS

Steps:

• Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten. Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce. Apricot Sauce: Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.

APPLE FRITTERS

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

APPLE CIDER BEIGNET RECIPE BY TASTY

Steps:

• Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
• In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
• In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
• Add the yeast mixture to the egg mixture and stir to combine.
• Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
• Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
• In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
• Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
• Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
• Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
• In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
• Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
• Serve the beignets warm with the cider caramel alongside for dipping.
• Enjoy!

CANADIAN APPLE FRITTERS

Steps:

• Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
• Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350º F on a deep-frying thermometer.
• To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd.
• Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200° F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp.Dust lightly with confectioner's sugar and serve with whipped cream.

DUTCH APPLE FRITTERS (APELBEIGNETS)

Steps:

• Peel and core apples and cut into lengthwise slices between 1/3 and 1/2 inch thick.
• Mix beer with flour and salt until smooth and free of lumps.
• Dip apple slices into batter and let excess drip off.
• Fry a few slices at a time in fat heated to 370 F.
• turn once so they become golden brown on both sides--about 4 minutes in all.
• Drain one a paper towel and serve warm sprinkled with sugar.
• Makes 6 to 10 servings.
• *VANILLASUGAR: Place 1 pound confectioners' or granulated sugar in a jar with 2 or 3 vanilla beans.
• Close jar tightly and let stand for 48 hours before using.
• Replenish sugar as it is used up.
• Use as called for in individual recipes.
• Beans need replacing only after 4 or 5 months.
• Visions of SugarPlums.