In the Netherlands we usually eat apple beignets on New Years Eve, but these sweet fritters taste just as good (if not better) on those cold and grey January days. They are crispy and crunchy sweet on the outside and generously stuffed with apple on the inside: so delicious! I totally understand Nigella Lawson is a fan too.
I love baking these during the weekend and usually serve them with some coffee or a big mug of tea. Making these is also a great way to work on your new year’s resolutions: enjoying homemade and truly delicious food. Because isn’t that what it should be all about?
These apple beignets are best served immediately, while they’re still crispy and warm. But to be honest: they’re also really good when you eat them cold the next day, so make sure to save some leftovers!
6 apple beignets
¾ cup (100 g) self-raising flour
2 tsp cinnamon
½ cup + 2 tbsp (150 ml) milk
1 big apple
vegetable oil, for frying
¼ cup (50 g) cane sugar
½ tsp cardamom (optional, but very good)
1. Sift the flour with a pinch of salt in a big bowl. Add half of the cinnamon. Slowly add in the milk, while you whisk until you’ve got a smooth batter. Let this batter rest for a little while.
2. Meanwhile, remove the core from the apple. Peel the apple and cut in 6 same-size rings. Mix the other half of the cinnamon, cane sugar and cardamom in another bowl.
3. Heat the oil in a frying pan until it reaches 375°F (180°C). You can also test this with a piece of bread: if it immediately browns and sizzles, the oil is hot enough.
4. Dip an apple ring in the batter to coat completely, let excess drip off and then gently slide it into the hot oil. Fry for about 2 minutes per side, or until golden brown and done. Fry three beignets at the same time, and fry the remaining three in a second batch.
5. Remove the beignets with a fork or slotted spoon from the oil and completely cover them with the cinnamon – cardamom sugar. Serve the beignets while they’re warm and crispy, or enjoy them cold.