Beignets aux Pommes, or French apple fritters in English is a seasonal treat I have enjoyed my entire life. It’s a dessert my mother used to make for me every Fall when the apple harvest started. Apple beignet will quickly become one of your favorites, as it has been mine.
Be sure to watch my video recipe all the way to the end for a special surprise for all my viewers!
𝐏𝐥𝐞𝐚𝐬𝐞 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 YOUTUBE 𝐜𝐡𝐚𝐧𝐧𝐞𝐥, give 𝐭𝐡𝐮𝐦𝐛𝐬 𝐮𝐩, 𝐚𝐧𝐝 𝐬𝐡𝐚𝐫𝐞 𝐭𝐡𝐢𝐬 𝐯𝐢𝐝𝐞𝐨!
French Apple Fritters with Salted Caramel and Vanilla Ice Cream
Beignets aux pommes, or French-style apple fritters are a seasonal dessert you can enjoy year-round.
- 2 apples peeled cored then cut into 1/2 inch thick slices
- 1 cup Calvados, or Apple Jack
- 1/2 cup granulated sugar
- 1 recipe beignet batter see below
- 2 quarts vegetable oil to fry in
- 1/4 cup confectioner's sugar optional
- 1 recipe salted caramel sauce see below
- 1 pint vanilla ice cream
In a large bowl, toss the apples, Calvados, and sugar together until well coated. Cover and let the apples marinate in the refrigerator for at least 2 hours or, better yet, overnight.
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the oil to 350°F. Drain the apples and reserve their marinade. Dip the apples in the batter, coating them fully. Fry them in batches until golden brown, about 5 minutes, flipping the slices a few times to make sure they brown evenly. Using a slotted spoon or spider strainer, transfer them to paper towels to drain.
Divide the slices between 4 plates. Dust them with the confectioners’ sugar and top them with a scoop of vanilla ice cream and salted caramel sauce. Serve immediately.
An all-purpose batter to dip almost anything in.
- 1.5 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 tablespoon granulated sugar
- 2 large egg yolks
- 1/4 cup vegetable oil
- 1 cup sparkling cider
- 2 large egg whites
About half an hour before you make the beignets, in a large bowl, combine the flour, salt, and sugar. In a medium bowl, whisk together the egg yolks, cider, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Wash out the other bowl and dry well. Add the egg whites to the clean bowl and, with an electric mixer on medium-high speed, beat to medium peaks. Fold the whites into the batter until no streaks of white remain. Let it rest for 30 minutes at room temperature.
Salted Caramel Sauce
A Quick Dessert Sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- sea salt
- 1 tbsp unsalted butter
Caramelize sugar and water in a heavy gauged pot over medium heat. As you start heating the pan notice the small size of the bubbles. The longer the sugar cooks, the more the moisture cooks off the bubbles get considerably larger. Pour in heavy cream when the caramel turns a medium brown amber color. Finish the sauce with two pinches of really good sea salt and a tablespoon of butter.