Apple Fritters (Beignets de pommes)

Ingredients

• 600 gApple
• 55 gSugar
• 30 mlCognac
• 150 gFlour
• 50 gEgg
• 200 mlMilk
• 5 gBaking powder
• 2 gSalt
• 40 gOil
• 15 gPowdered sugar

Instructions

1. 1

   Prepare and macerate the apples

   • Peel the apples, remove the cores with a 1.5 cm round cutter and slice into 6–7 mm rings.
   • Toss the apple rings with sugar (30 g) and cognac (30 ml) and let macerate for 15–20 minutes.
2. 2

   Make the batter

   • Mix flour, baking powder, salt and sugar in a bowl.
   • Whisk egg and milk, add to the dry mix and stir to a smooth batter. Let rest 5–10 minutes.
3. 3

   Fry and finish

   • Heat oil to 170–180 °C. Drain the macerated apple rings well.
   • Dip rings in batter and fry in batches until golden, about 2–3 minutes, turning once.
   • Drain on a cloth, arrange on a platter, dust with icing sugar (15 g) and, if desired, briefly glaze under a salamander or in a very hot oven until the sugar shines. Serve immediately.