Apple Beignets


Recipe courtesy of Chef Daniel Bonnot

Serves 8 to 10

  • oil for deep-frying 
  • 1 lb all-purpose flour 
  • 1 (12 oz) beer 
  • 3 whole eggs 
  • 3 egg yolks 
  • 2 teaspoons dark rum 
  • Pinch of salt 
  • 3 egg whites 
  • 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
  • granulated sugar (for garnish)

Apple Beignets

 Apple Beignets

Click image to enlarge


Preheat oil to 375˚F. In a mixing bowl, combine flour, beer, whole eggs, egg yolks, rum, and salt; mix well. In another bowl, beat egg whites until stiff peaks form.

Fold egg whites into batter. Dip apple slices into batter, making sure they are completely coated. Carefully place coated apple slices in hot oil (do not crowd) and cook until golden brown.

Remove from oil and drain on paper towels. Sprinkle with sugar and serve warm.

Notes: French Chef Daniel Bonnot has had an illustrious career in some of the finest restaurants of New Orleans. He created the original classical French menu at Louis XIV. Chef Bonnot has long been an influence on the New Orleans food scene, opening his own bistro-style restaurants, Chez Daniel and finally Bizou. Today, Chef Bonnot is most often found teaching classes in Provence, but in the early days of the Crescent City Farmers Market, he created this exquisite take on beignets.

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