Apple beignets

Yield: 4 servings

Measure Ingredient
2 larges Apples; peeled, quartered, cored and thick sliced
Juice of 1/2 lemon
1 cup Sifted flour
1 pinch Salt
2 teaspoons Sugar
⅓ cup Apple cider a little water
1 tablespoon Sugar
¼ cup Applejack
2 tablespoons Melted sweet butter vegetable oil for deep
2 Egg whites


Place the sliced apples in a bowl and sprinkle with lemon juice, sugar and liquor. Toss lightly. Cover and marinate for 40 or 50 minutes. Batter: In a bowl combine the flour, salt and sugar. Add the cider and incorporate it into the flour. Do not over beat, just blend it in. Add just enough water to give the batter the consistency of heavy cream. Add the melted butter and let the batter stand for 40 minutes to 1 hour. Heat the oil (to the depth of 3 inches) in a large skillet. You do not need a deep fryer. While the oil is getting hot, beat the egg whites and add them to the batter. Drain the apple pieces and dip them into the batter. Drop 4 to 6 at a time into the hot fat and fry them until they are nicely browned. Drain the beignets on paper towels and sprinkle with lots of confectioners' sugar. Serve immediately.

Based on a recipe for Banana Beignets in beer batter from "Seasonal Kitchen" by Perla Meyers and posted by Terri Woltmon.

Adapted for apples and cider by Jim Weller.

Submitted By JIM WELLER On 12-10-95

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