French-style apple pie fritters are a special treat for breakfast or a finale after a French feast.
Sometimes the best tasting recipes don’t translate very well in photographs, which is a major disservice to tasty, but attractive foods. After nailing the flavors in these apple pie beignets, I almost didn’t share them with everyone because they’re so non-photogenic. While most of us eat with our eyes, this is the kind of recipe where you need to take a chance on and see for yourselves how delicious it is.
Am I the only one who automatically associates beignets with New Orleans? There’s something about those little fried bits of goodness that makes me crave a cup of cafe au lait and the familiar sounds of Bourbon Street. Maybe that’s a sign I need to go back…
Since a vacation to the emerald city is not going to happen anytime soon, today’s recipe for apple pie beignets will have to hold me over. Obviously these beignets aren’t anywhere close to the traditional beignets New Orleans are known for, they’re just as special as the originals.
Even though beignets are just fancy, schmancy donuts, there’s something special about these little pockets of fried dough. Not only are they so easy, the addition of tart apples makes these beignets a great Sunday morning breakfast for brunch option for out of town guests, or an unexpected finale to a French-inspired dinner.
For a while there, I was really against making beignets at home for one silly reason: I hate frying things. Since I’m only 5’2”, I am at the perfect height to be the recipient of oil kisses. And since I rarely ever have the forethought to use an apron, that usually equates to me ruining a favorite shirt or dress. But as you can see, I got over that.
Inspired by a Dutch recipe one of my co-workers had told me about, Appelflappen, I wanted to create my own version that invoked the flavors of apple pie without the use of yeast or puff pastry because I wanted these beignets to come together quickly. I’m talking, from start to finish, 15 minutes.
Just like the beignets you’re familiar with in New Orleans, these apple pie beignets are best served while they’re still hot dusted with confectioners’ sugar and cinnamon. If you happen to have caramel ice cream topping, that would also be very tasty drizzled over the top for an exceptionally indulgent treat.
Apple Pie Beignets Ingredients & Instructions
In a bowl, combine flour, cornstarch, baking powder, cinnamon, and salt. Whisk in the milk until just combined.
In a heavy fry pan, pour the oil to a depth of about 2 inches and heat to 350º. Line a plate with paper towels and set aside.
Add the apples to the batter. In batches, drop batter by heaping tablespoonfuls into the oil. Without overcrowding, fry the batter until the beignets are golden, turning once. Transfer the cooked beignets with a slotted spoon to the paper towel lined plate. Repeat with the remaining batter, allowing the oil to return to 350º between batches.
Sift the confectioners’ sugar over the cooked beignets and serve while still hot.
1 3/4 cups flour
1/4 cup cornstarch
1 tablespoons baking powder
1/2 teaspoon salt
2 tablespoon cinnamon
2 teaspoons all spice
2 cups whole milk
3 cups peeled, cored, chopped apples, preferably a tart variety