Mittwoch, 5. Dezember 2012

Apple Beignets (pancakes)

Last week I bought a box of apples: 10 kg, 7,89 €, reasonable. It is the variety Red Boskoop, a very nice, tangy-sweet so called winters apple. Very good for baking, compote, apple sauce, apple chutney. Actually Boskoop has a big amount of sugar but also a big amount of acidity and a deep spicy  apple flavor, very pleasant. It is the number one apple for baking german apple cakes.

But there is one thing: each apple weighs about 400 - 460 g - one would need a whole day to eat just one. Boskoop apples, when stored after harvest for a few weeks, taste good eaten raw, but you need someone to share (laugh).

So I am doing my best to cook them.

Today I made apple pancakes or so called Beignets: Apple slices dipped into batter and fried in oil.

The recipe is very easy:
1 egg, beaten
2 tablespoons flour
1 tablespoon starch (corn or potato)
1 1/2 tablespoons desiccated coconut flakes
1 small pinch salt
1 very small pinch (tip of a knife) baking powder
1 teaspoon orange blossom water (optional)
80+ ml water (very cold)

Just stir with a whisk until nearly combined. The batter is rather runny, think crepe batter (if not, add some more water) and let rest for a short while.
Slice each apple in round slices (thickness of a finger), remove core. Dip each slice in a little flour, dip in batter, fry in a pan with enough oil so that the slices are nearly covered (swimming in oil) until one side is golden, flip and fry until the other side is golden.
Sprinkle with some icing sugar and serve with honey or vanilla ice cream. If you are using plain tasting apples (some of the sweet modern varieties do taste very bland, not much apple spice at all) add some cinnamon to the icing sugar. Don't use apples which are very crisp, they may stay too firm.

Beignets with dark "forest" honey
Inside the beignet: juicy and soft but not too soft apple
I used 2 apples for 7 beignets. There were the upper and bottom parts of the apples left: The first slices of the stem section and the flower section. I used those and 2 apples to prepare apple compote. Filled hot into jars and closed by a lid, this compote will keep a few days in the fridge.
Just peel, pit and cut 800 g apples into slices or chunks, steam the apples with a small amount of white wine (120 ml) or water, 2-3 tablespoons brown sugar (depends on the sweetness of the apples), 1 handful dried grape berries (big goldengreen sultanas)  and 1 cinnamon stick in a small but high pot for about 15 minutes (this is for Boskoop, other apples may take less time) until the apple chunks down in the liquid and upto the middle are mashy and the apple chunks above are done but still a little firm. Just toss ones and get rid of the cinnamon stick. I will have this tomorrow.
Mashy but with chunks:


Hiroyuki hat gesagt…

Looks tasty! I wish I could have one!

Your variety, Boskoop, sounds like an ideal apple for me because it's large, sweet, and tart. The Fuji in Japan is large (around 400 g) and sweet, but lacks enough acidity for me.

Fräulein Trude hat gesagt…

Several fruit companies tried to export other european apple varieties as Boskoop (tart) to Japan, but the japanese people stick to Fuji. Sorry, there is no helping.

Sissi hat gesagt…

I didn't know such a cute form of apple pancakes! I always cut apples into pieces, but circles with a hole look much better (and taste better I'm sure!).

Fräulein Trude hat gesagt…

Sissi: Think fritter - it is just 1 big apple slice dipped in batter, the hole is where the apple core was (cut out with a round apple core cutter - I don't know the name of the tool in english). I only know this kind of apple pancakes since childhood.