Apple Beignets

Heat the canola oil in a deep medium-sized saucepan to 180˚C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds.

Batter: Combine the flour, baking powder, salt and spices in a large bowl. Remove ½ a cup of the mixture and place in a shallow dish and set aside for coating the apples. Stir the cider, egg and butter together in a jug then pour into the remaining flour mixture. Using a whisk or fork, gradually mix in the flour to make a smooth batter. Don’t over beat or the batter will be heavy.

Peel, quarter and core the apples then slice into ½ cm thick wedges.

Preheat the oven to 100˚C and place a cooling rack on a baking tray inside.

To cook: Working with 5-6 pieces of apple at a time, dust first in the reserved flour, shaking off the excess then dip in the batter. Carefully place in the hot oil and cook for 3 minutes, turning once halfway through. Lift out with a slotted spoon and drain on kitchen towels. Transfer to the cooling rack in the oven and repeat with the remaining apples and batter.

To serve: Combine the sugar and cinnamon in a shallow dish and gently roll the fritters to coat.

Serve hot with a jug of apple syrup and ice cream. 

Pantry note: there are several New Zealand made apple syrups on the market. Look for them in good food stores and supermarkets.