Apple Beignets

What do New Orleanians do with apples (now in season and available at the CCFM... but not for much longer!)? We make Apple Beignets, of course. And we add a little dark rum to the batter.


  • oil for deep-frying
  • 1 pound all-purpose flour
  • 1 12-ounce beer
  • 3 whole eggs
  • 3 egg yolks
  • 2 teaspoons dark rum
  • Pinch of salt
  • 3 egg whites
  • 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick
  • granulated sugar (for garnish)


Preheat oil to 375 degrees.

In a mixing bowl, combine flour, beer, whole eggs, egg yolks, rum, and salt; mix well. In another bowl, beat egg whites until stiff peaks form. Fold egg whites into batter. Dip apple slices into batter, making sure they are completely coated. Carefully place coated apple slices in hot oil (do not crowd) and cook until golden brown. Remove from oil and drain on paper towels. Sprinkle with sugar and serve warm.

Serves 8-10

Contributed by Chef Daniel Bonnot

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.