APPLE BEIGNETS (FRENCH APPLE FRITTERS)
Bon Appetit/August 1979 – Cooking Class article
- 1 cup lukewarm water (110F)
- 1/2 envelope dry yeast
- 1 cup flour
- 2 tblsp oil
- 1/2 tsp salt
- 1 quart oil (4 cups)
- 1 egg white
- 4 tart large apples, peeled, cored, and thickly sliced (about 4 slices per apple)
- Powdered sugar (garnish)
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.