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Saturday, August 30, 2008

Cinnamon Apple Beignets

The Altitude Adjustment Section
I am already thinking fall, and when I think fall I think apples. Here is a recipe for Cinnamon apple beignets form The Basics Cookbook by the Silver Palate ladies. Not that I’ve ever been there, but this desert is a New Orleans tradition.

1 cup A.P. flour
2 pinches of salt
2 tablespoons plus 1/2 cup sugar
2 tablespoon ground cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon canola oil
4 McIntosh apples
1 lemon, halved
Oil for deep frying

Sift the flour, a pinch of salt, 2 tablespoons sugar, and 1 tablespoon cinnamon together in a large bowl. Add egg yolks and 1/3 cup milk, stir to make a smooth paste. Stir in remaining 1/3 cup milk and 1 tablespoon oil. Mix until smooth — at this altitude you may need to add some extra milk. Let batter rest for 30 minutes. Combine remaining 1/2 cup sugar with remaining 1 tablespoon cinnamon a small bowl and set aside. Now peel, core, and slice apples into 1/4 inch thick rings. Squeeze lemon juice over apple to stop from browning. Beat the egg whites in the bowl of your electric mixer with a pinch of salt till stiff peaks form, and gently fold whites into the batter. Fill a deep pot with 3 inches of oil and bring up to 375 degrees. Dip the apples into the batter, remove them with a fork, and let excess batter drip off, and then place them in hot oil. Turn once so both sides brown, about 3-4 minutes. Drain on paper towels and sprinkle with sugar cinnamon mixture. As in all fried foods, best if eaten immediately, and not all by yourself!