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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and core the apples and cut into 1/2 inch cubes. Place in bowl with the raisins, Calvados and sugar, and marinate for 3 hours. | 2. For the batter, beat the egg yolk and beer in a large bowl. Blend in the flour and oil and add a pinch of salt. Stir until smooth. The batter will be very thick at this stage. Cover and leave in a warm place for 1 hour. | 3. Pour the oil into a large saucepan to a depth of 4 inches and heat to 325 degrees or until a cube of bread dropped into the oil browns in 20 seconds. | 4. Add 1 1/2 tbsp of the Calvados marinade to the batter and stir until smooth. | 5. Whisk the egg white until stiff and gently fold into the batter. | 6. Drain the apples and raisins, then toss with the flour to coat, then lightly fold them through the batter. | 7. Carefully lower heaped tablespoons of batter into the oil in batches and fry for 1-2 minutes, until the beignets are golden on both sides. | 8. Remove with a slotted spoon and drain on paper towels. Keep them warm. | 9. Dust with icing sugar and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
granny smith apple	3			358.44	84.1098	2.7192	1.1742
raisin	2 1/4	1/4		1121.175	295.218	12.5854	1.7078
calvados	3	tablespoons		-	-	-	-
caster sugar	1 1/2	1/2		-	-	-	-
vegetable oil				39.0773	0.0	0.0	4.5333
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
icing sugar				-	-	-	-
egg	1		separated	71.5	0.36	6.28	4.755
beer	3 1/2	1/2		-	-	-	-
flour	2	ounces		72.285	15.8257	1.1751	0.2804
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.