Lucy H. Yates, on Making ‘Apple Beignets’

"Apple Beignets are another joy. The apples are pared and the cores removed without dividing, so that when sliced the rounds are perfect. Dip each ring into the true beignet batter, which is compounded of whites of eggs, a little flour, a little sugar and salt, some olive oil, and sufficient water to dilute into a sort of thick cream. Drop each ring into a depth of absolutely boiling fat. When puffed out, and crisp and brown, drain them on paper, roll in powdered sugar, and serve hot."

Lucy H. Yates, The Gardener and the Cook (1913)

It’s a grey, wet day here in Manchester, UK. I don’t know about you, but I feel like I could do with a little more joy. And what could be more joyful than these sweet, deep fried, battered apple rings?1Okay, maybe a few things. But we have to work with what we’ve got.

I’d suggest using a nice, tart eating apple to make these tasty treats, as they’ll be less likely to dissolve during frying. A ‘Cox’s Orange Pippin’ (a.k.a. plain ‘Cox’ in most supermarkets) should do the trick, if you can find some good, firm ones. And maybe just a smidge of cinnamon, or powdered ginger, in the batter? Or mixed in with the dusting sugar at the end? That might be nice.

What do you think? Apple beignets for breakfast? Let me know if they sound like your sort of fry-up, via the comments.


  • 1
    Okay, maybe a few things. But we have to work with what we’ve got.

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