Categories: Recipes
      Date: Oct  6, 2014
     Title: 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.



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