Batter for Beignets

Name: Batter for Beignets
Yield: Makes about 35 to 40 beignets
Ingredients: 2 cups all-purpose flour (about 250 grams); 1 teaspoon fine salt (about 5 grams); 3 large eggs; 3 1/2 tablespoons vegetable oil (about 5 cl); 1 cup milk (about 1/4 quart or 250 ml); 4 large egg whites; 1 tablespoon sugar (about 13 grams, if making sweet beignets); Vegetable oil for frying; 5 Boscop apples

Alexis Leroux @Alexis

You can use the same base for savory beignets as well.

Alexis Leroux @Alexis

You can use the same base for savory beignets as well.

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Ingredients

Makes about 35 to 40 beignets

2 cupsall-purpose flour (about 250 grams)
1 teaspoonfine salt (about 5 grams)
3large eggs
3 1/2 tablespoonsvegetable oil (about 5 cl)
1 cupmilk (about 1/4 quart or 250 ml)
4large egg whites
1 tablespoonsugar (about 13 grams, if making sweet beignets)
Vegetable oil for frying
5Boscop apples

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Steps

1

In a large mixing bowl, add the flour, then the salt and whole eggs. Mix well.
2

Gradually add two-thirds of the oil while mixing.
3

Slowly add the milk, mixing as you go. The batter should be soft but much thicker than crepe batter.
4

Scrape down the sides of the bowl and pour the remaining oil over the surface to prevent a crust from forming. Cover with plastic wrap and let the batter rest for 30 minutes.
5

Beat the egg whites until stiff peaks form, gradually adding the sugar if making sweet beignets.
6

Stir the batter to incorporate the oil on top.
7

Gently fold in the beaten egg whites, lifting the mixture carefully as you would for chocolate mousse.
8

Peel the apples and cut them into thick slices.
9

Heat the frying oil over low heat to a maximum of 330°F (165°C). The beignets should cook slowly so the apples cook through.
10

Dip the apple slices into the batter and carefully place them in the hot oil.
11

Turn them over when they are golden brown.
12

Place the beignets on paper towels to drain, then sprinkle with sugar. You can use apples or bananas.