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| Yummy Dutch Apple Beignets! |
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Today's yummy recipe is one that you want to treat yourself to only once in a while, or once a year like the Dutch do. In Holland, we like to eat them the night of Dec 31 to celebrate New Years!
The reason why you might only eat them once a year is that they are fried.
I don't know about you, but I tend to stay away from deep fried foods and keep them as a treat.
So when I do fry-I like to do it right!
This recipe is a recipe that is made with apple slices covered in cinnamon & sugar then dunked into the batter and fried, flipped over, fried & then enjoyed either warm or cold with powdered sugar (if desired).
Many recipes I have found include yeast but my mother never used yeast so there had to be a way to make these without yeast. Without yeast means it is faster to make & less finicky.
Recommended apples-I used a large Granny Smith, but any large baking apple should do, especially the sour ones with a hint of sweetness. It is also recommended to use an apple that hold together when sliced, so the beignet doesn't fall apart.
Let's see how its done!
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| Measure the flour, add baking powder & cinnamon then stir in one egg along with the beer |
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| Dip each apple into sugar & cinnamon to coat lightly |
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| Heat about a gallon of oil in a large heavy bottomed pan. Drop piece of bread into oil to test if its hot, it should sizzle. Also have a slotted spoon ready |
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| Drop each slice into the batter and cover with lots of batter & carefully drop into hot oil |
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| Flip when the one side is lightly browned then remove and put in a bowl with paper towel to soak up extra grease |
Apple Beignets
- 2 1/2-3 Cups all purpose flour or about 350 grams
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 large egg
- 1 can of beer, you might need a little more depending on how thick your dough is **
- sugar & cinnamon to dip apple slices in
- 2-3 large apples *see note at start of post*
- approx 1 gallon oil (I used vegetable oil its neutral in flavour)
Mix flour, baking powder, & cinnamon. Add one egg and stir in beer.
Stir until all flour is mixed in and its a smooth batter, it shouldn't be too thick, but not runny either. It's about the same as pancake batter. The batter should be able to stick to the apple slices.
Heat a pan with oil.
Peel and core the apples & slice. The slices should be about 1 cm thick.
Coat each slice with a little bit of cinnamon & sugar.
Dip into batter and cover completely with batter then carefully drop into oil (I used a spoon so the batter stays on the slice while I move it to the oil)
Turn when bottom is browned, remove when both sides are browned.
I used a slotted spoon so the oil can drip off.
Place them in a bowl with paper towels.
Sprinkle with powdered sugar & Enjoy!!
**the beer I used was a de-alcoholized beer that is light in taste.
The beer activated the baking powder & makes the batter light & airy.
The amount of alcohol should not matter & it evaporates anyways.
The cool thing about the recipe is that it contains no milk or water, which is usually used to make fritters, donuts or other fried goods.
****Variation****
In Holland we also use pineapple slices instead of apple.
It would also work with banana or pears.
I used the recipe from this site that I mom had printed years ago. I altered it a little.
http://www.pm3.nl/indexoliebol.html
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