Apple Beignets

I have fond memories of Mardi Gras, when the children of our village would dress up and visit every home, where we would receive a ‘penny’ and the fluffiest, delicious beignet. My mother made her own version with the Reinette Grise du Canada apples that grew behind our house, and I still remember the beautiful contrast between the crisp, light batter and the soft, intense apple filling. The beignets are especially good served with chocolate sauce, ice cream, or a lovely English custard.

You will need

• 1 medium egg
• 240ml whole milk
• 1 teaspoon vegetable oil
• 100g caster sugar, plus 30g
• pinch of salt
• 150g plain flour
• 1 teaspoon baking powder
• 400ml vegetable oil, for frying
• 4 apples cored and cut into 1cm rings
• 1 teaspoon ground cinnamon

Method

In a large bowl, whisk together the egg, milk, oil, 100g of sugar and salt.

Into a separate bowl, sift together the flour and baking powder, then sieve this again into the egg and milk mixture. Whisk together until you have a smooth batter. Have a tray lined with kitchen paper ready.

In a shallow frying pan, carefully heat the oil to 180°C.

Cook the fritters in batches, dipping each apple ring into the batter and then carefully lowering into the hot oil. Fry on each side for 1-2 minutes until golden brown, then, using a slotted spoon, lift out and lay on the kitchen paper to soak up any excess oil.

Mix the 30g of sugar and cinnamon together in a shallow bowl or tray, then while still warm, toss each fritter in the mixture, coating them evenly. Serve immediately.

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