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Le Chaudron recipe
Beignets aux pommes
Beer-batter apple fritters
⏱ 45 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6firm Boskoop apples
300 g (11 oz)all-purpose flour
2whole eggs
300 ml (1¼ cups)lager
50 g (2 oz)superfine sugar
1 packetbaking powder
1 pinchfine salt
1 L (4¼ cups)frying oil- 100 g (3½ oz)powdered sugar
- 6 firm Boskoop apples
- 300 g (11 oz) all-purpose flour
- 2 whole eggs
- 300 ml (1¼ cups) lager
- 50 g (2 oz) superfine sugar
- 1 packet baking powder
- 1 pinch fine salt
- 1 L (4¼ cups) frying oil
- 100 g (3½ oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the apples, remove the cores with an apple corer and slice into 1 cm (⅜ in) rings.
- Make the batter by mixing the flour, sugar, baking powder and salt in the bowl.
- Gradually whisk in the eggs and beer until smooth and creamy.
- Rest the batter 30 minutes at room temperature.
- Heat the oil in the fryer to 170°C (340°F), checking with a thermometer.
- Dip each apple ring in the batter, then lower it gently into the hot oil.
- Fry 3 minutes per side until golden, drain on paper towels and dust with powdered sugar.
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