Desserts

Applebeignets

This recipe comes from my friend Megan. Her dad, Burt, grew up in a small town in the Netherlands and emigrated to Australia with his parents after World War II. Megan’s mum, Mary, is an Aussie girl, but she took her husband’s Dutch heritage to heart and made a loving effort to learn recipes from his childhood. This is one of them. Appelbeignets are delicious hot. They are also delicious when the leftovers are surreptitiously sneaked from the fridge.

Warning: you have to make a lot for there to be any leftovers.

Serves:

Preparation Time:

20 minutes

Cooking Time:

3 minutes per batch

Ingredients

6 apples, peeled and cored
1 ⅔ cups (250 g) plain flour
Pinch of salt
375 ml beer
Oil for deep frying
Icing sugar mixture, to dust

Method

Cut the apples crossways into 5 mm slices. Sift the flour and salt into a large bowl and make a well in the centre. Gradually add the beer, stirring constantly until the mixture is smooth.
Half fill a large saucepan with oil and heat it to about 190°C.
Working a few at a time, dip the apple slices into the batter and cook them in the hot oil for about 3 minutes, until they are crisp and golden. Transfer to a large tray lined with paper towels to drain. Cool slightly, then sprinkle generously with icing sugar and serve.

Credits:

Julie Goodwin’s Our Family Table, by Julie Goodwin, Random House

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