Almost a forgotten recipe, and remembering my little kids years, I have been craving for apple beignets ? like grandma use to make them?, for months now, but there has never been a "proper"occasion until today. I lost my ? Diet? bet with my wife, but it was worth it?. and all the kids love them...over and over again.
Preheat the oven to 350F. Peel and core the apples. Slice them into four even doughnut shaped sections, crosswise. Lay the apples on a parchment paper lined baking sheet. Dot them with butter and sprinkle with sugar. Bake until the apples are brown and tender but not completely done. Let them cool to room temperature.
While the apples are baking, prepare the batter to fry them. Separate the eggs, reserving the whites. Whisk 3 egg yolks (discard the 4th one or use for something else) with the salt, butter and cider. Add the flour and whisk until smooth. In the bowl of a stand mixer, whisk the egg whites until foamy, add the sugar slowly until you get stiff glossy peaks. Carefully fold the whites into the egg yolk batter.
Note about frying: do not overcrowd your pan as it will drop the temperature of the oil and you will have a soggy oily beignet instead of a crispy one. To test if the oil is ready, dip the end of a wooden spoon or dowel in the oil and if you see bubbles at the base touching the oil, it is ready.
Heat one cup of oil in a frying pan to 325F. While it is heating up to temperature, mix the last measurement of sugar with the cinnamon in a plate and keep it close as you will dip the beignets in this once they are fried and cooled a bit.
Dip each roasted apple slice in the batter, coating both sides and gently lay them down in the oil. Cook 4-6 apple slices depend on the size of your pan, until they start to brown around the edges ( I used an 8inch cast iron one and 4 slices at a time). Using a slotted spoon or spatula, flip the apple over and cook until golden brown. Drain them on paper towels for a minute and dredge them in the cinnamon sugar. Serve as soon as possible or reheat briefly in a pan the day after (if they last that long).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (587g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 807 (67%)|
|Amt Per Serving||% DV|
|Total Fat 89.6g||120 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 1521.9mg||468 %|
|Sodium 768.2mg||26 %|
|Potassium 624.2mg||16 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 57.9g|
|Protein 42.8g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1200
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.