Apple Fritters (beignets Aux Pommes)

Apple Fritters (beignets Aux Pommes)

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Combine the flour, yeast and salt in a bowl. Make a well in the centre and pour in egg yolks. Add a little milk, then use a whisk to slowly combine wet ingredients. Gradually incorporate the flour, adding the remaining milk, whisking until the mixture is smooth. Stir in the Calvados.
Beat egg whites and cream of tartar until stiff peaks form. Mix egg whites into batter.
Peel and core apples, then cut into 1 cm-thick slices.
Heat oil in a large saucepan over medium heat until 180°C, or a cube of bread turns brown in 20 seconds.
Dip apple slices into the batter, then carefully place in hot oil. Cook, in batches, for 2-3 minutes each side or until golden brown. Transfer to a plate lined with paper towel to drain. Dust with caster sugar and serve immediately (take care, as they’ll be very hot).


125 g plain flour
½ sachet dry yeast, about 4 g
pinch of salt
1 egg, separated
200 ml milk, approximately
20 ml Calvados (apple brandy) or other liqueur
pinch of cream of tartar
4 Golden Delicious, Granny Smith or Royal Gala apples
2 litres vegetable oil
caster sugar, for dusting

Hinzugefügt von: Natália Martins
Konsultiert: 1287 X
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