Apple beignets

Ingredients for 4 servings:

• 4 large apples (Boskop)
• 2 tbsp lemon juice
• 2 tbsp rum
• 50 g sugar
• 1 pinch of salt
• 2 eggs
• 2 tbsp oil
• 200 g flour
• 250 ml white wine OR:
• 250 ml milk OR:
• 250 ml beer
• 500 g clarified butter, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

tender and delicious – tastes best served hot – fried in clarified butter

Peel the apples and core them with a corer. Cut them into thick rings and immediately drizzle with lemon juice to prevent them from browning. Sprinkle the apple rings with sugar and soak them in rum. Let them marinate until ready to use. Heat the clarified butter in a deep pan. Separate the eggs, beat the egg whites until stiff peaks, and refrigerate. For the batter, mix the flour with salt and milk (or white wine or beer) to form a thick batter. Stir in the two egg yolks, then add the oil and finally the egg whites. Dip the apple rings individually in the batter and fry until golden brown, ideally floating in the hot clarified butter, turning them once. Briefly drain the apple fritters on kitchen paper and serve while still hot, sprinkled with the remaining sugar. Tip: So far, I’ve only tried the batter for the apple fritters with beer. So I can’t comment on the other two variations (wine or milk). But you can’t taste the beer – that’s for sure.