Recipe courtesy of Graham Kerr
Episode: Apple Beignets
Apple Beignets
Total:
5 hr
Active:
4 hr 30 min
Yield:
4 servings
Level:
Easy
Total:
5 hr
Active:
4 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 small apples, peeled, cored and sliced 1/2- inch thick
  • 2 tablespoons sugar
  • 1/4 cup Calvados, plus 2 tablespoons
  • 1 cup flour, sifted
  • 1/4 teaspoon salt
  • 1/4-ounce yeast
  • 3/8 cup flat beer
  • 3/8 cup apple juice
  • 1 tablespoon olive oil
  • Half an egg white, stiffly beaten
  • Oil for deep frying
  • Confectioners' sugar for dredging
  • 1 pound canned apricot halves
  • 1/4 cup butter
  • 1/4 teaspoon cinnamon
  • 1/4 cup Slivovitz
  • Grated rind of half an orange
  • 3/8 cup cream
  • 1 egg yolk

Directions

Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten. Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce. Apricot Sauce: Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.

IDEAS YOU'LL LOVE

Powdered Doughnut Beignets with Apple Rum Sauce

Recipe courtesy of Brian Jupiter

Blueberry Beignets

Recipe courtesy of Emeril Lagasse

Peppermint Cream Beignets

Recipe courtesy of Fred Isla

Corsican Chestnut Beignets

Recipe courtesy of Emeril Lagasse

Ricotta Sweet Potato Beignets

Salt Cod Beignets

Recipe courtesy of Laura Calder

New Orleans Beignets

Recipe courtesy of Treva Chadwell

Corsican Chestnut Beignets

Recipe courtesy of Emeril Lagasse

Beignets and Cafe au Lait

Recipe courtesy of No Author

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here