From The Lost Orchard by Raymond Blanc
I have fond memories of Mardi Gras, when the children of our village would dress up and visit every home, where we would receive a ‘penny’ and the fluffiest, delicious beignet. My mother made her own version with the Reinette Grise du Canada apples that grew behind our house, and I still remember the beautiful contrast between the crisp, light batter and the soft, intense apple filling. The beignets are especially good served with chocolate sauce, ice cream, or a lovely English custard.
You will need
- 1 medium egg
- 240ml whole milk
- 1 teaspoon vegetable oil
- 100g caster sugar, plus 30g
- pinch of salt
- 150g plain flour
- 1 teaspoon baking powder
- 400ml vegetable oil, for frying
- 4 apples cored and cut into 1cm rings
- 1 teaspoon ground cinnamon
In a large bowl, whisk together the egg, milk, oil, 100g of sugar and salt.
Into a separate bowl, sift together the flour and baking powder, then sieve this again into the egg and milk mixture. Whisk together until you have a smooth batter. Have a tray lined with kitchen paper ready.
In a shallow frying pan, carefully heat the oil to 180°C.
Cook the fritters in batches, dipping each apple ring into the batter and then carefully lowering into the hot oil. Fry on each side for 1-2 minutes until golden brown, then, using a slotted spoon, lift out and lay on the kitchen paper to soak up any excess oil.
Mix the 30g of sugar and cinnamon together in a shallow bowl or tray, then while still warm, toss each fritter in the mixture, coating them evenly. Serve immediately.
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The Lost Orchard, with foreword by HRH The Prince of Wales by Raymond Blanc (£10.99, Headline) is out now in paperback.