Apple Beignets
Photography by Manja Wachsmuth.
The French and Dutch call them beignets and we call them fritters, but whatever the name, with their crispy golden outsides and tender slices of apple within, these delicious morsels are best eaten when freshly made.
Serves: 4
INGREDIENTS
Batter
1½ cups plain flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon each ground cinnamon and ginger
¼ teaspoon freshly grated nutmeg
1 cup apple cider, light ale or sparkling wine
1 egg
1 tablespoon melted butter
To cook
2-3 cups canola oil
2-3 crisp apples, I used Braeburn
To serve
½ cup caster sugar
½ teaspoon ground cinnamon
purchased apple syrup
ice cream
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.