Apple Beignets

Apple Beignets


Delicious warm apple beignets are coated with cinnamon sugar.
  • Serves: 20 or more
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 25,437
  • Success: 90%


Step 1: Preheating the Oil

• canola, grapeseed or other oil with a high smoke point


In an electric deep fryer or heavy-bottomed pot, add enough oil until it reaches about 1/3 of the way up the vessel.

Slowly preheat the oil over low heat until it reaches between 350-375 degrees Fahrenheit (175-190 degrees Celsius).

Step 2: Preparing the Apples

• 4 Granny Smith apples*
• 1 lemon


Fill a large bowl with cold water and squeeze in the lemon juice. Peel and core the apples. Slice into rounds about 1/2" to 3/4" -inch thick. Place into the water to prevent them from discoloring.

Note: Golden Delicious, Crispin, Cortland and Winesap apples can be substituted. Sliced bananas, peaches or apricots can also be used.

Step 3: Making the Batter

• 240 g cake flour
• 3 large egg yolks
• 3 large egg whites
• 24 ml vegetable oil
• 200 ml dry, white wine
• 40 g sugar
• 2 g sea salt


As the oil approaches the proper cooking temperature, start to make the batter.

First sift the flour and salt into a large bowl.

In a separate bowl, whisk the egg yolks, wine and vegetable oil together until well combined. Add the mixture to the flour and gently whisk until a smooth batter is achieved.

In a separate bowl, start to whisk the egg whites. Gradually incorporate the sugar while constantly whisking. Whisk the meringue until you form stiff peaks.

Stir in about one-third of the meringue into the batter to loosen the mixture. Fold in the remaining meringue. The batter should be used immediately.

Step 4: Cooking & Serving the Apple Beignets

• 1 cup granulated sugar
• 1 tbsp ground cinnamon
• all-purpose flour (for dusting)
• vanilla ice cream (optional)


Mix the sugar and cinnamon together and place into a shallow pan or bowl. Place the flour into another shallow container and place the batter beside the deep frying vessel.

Once the oil is at the proper cooking temperature, drain and dry a few apples. Dust them lightly with the flour and submerge them into the batter. Allow any excess to drip off before placing into the oil. Fry the beignets on the first side until golden brown. Flip over with tongs or a spider to brown on the other side.

Once both sides are brown and crispy, remove from the oil. Coat the hot beignet in the cinnamon sugar. Transfer to a rack. Serve warm with vanilla ice cream, if desired.


  • Diane K
    Diane K
    The first half of the recipe is in metric and the last half in cups and tbsp. (which most Americans still use). It would be nice to have metric converted for ease of use. This recipe was disapointing for this reason. Help?
  • Dawn T Rouxbe Staff
    Dawn T
    The reason that there are two different measurements used is because the first part, which is "Making the Batter" is measured using a scale as this produces the most consistent results. For this reason, when one learns about pastry and baking in culinary school a scale is what they are taught to use. The reason the second part does not use a scale to measure the ingredients is only because they do not have to be so precise as they are just for the sugar and cinnamon, which is what the beignets are rolled in. To be honest, you might not even use that much, or you might use more. Same for the flour, it is just for dusting the apples. While Rouxbe does try to use measurements that are used world wide in the culinary/pastry industry it is hard to cover them all as we are in countries all over the world, Therefore, Rouxbe is more about the technique behind the cooking. For metric or other conversions here is a chart that you might find helpful. Cheers!
  • Diane K
    Diane K
    Found my weight watchers scale does measure in both grams and oz and lbs. so hopefully this will be fine. And also realized my measuring cup has both oz and ml. Thanks for the input re: accuracy. If this comes out as good as the epi'll be fantastic! Thanks for the quick reply.
  • Kate A
    Kate A
    Thanks for this recipe, they turned out perfectly! They paired nice with the vanilla ice-cream.
  • Ken R Rouxbe Staff
    Ken R
    Glad you enjoyed it... Cheers!
  • Elio F
    Elio F
    Thanks guys !!! It was delicious !!!!!
  • Grace L
    Grace L
    These were absolutely heavenly! But am I doing something wrong if they start to get flat and soggy after not too long, or is it just the nature of the fried apple? You almost have to eat the right away....
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Grace and thanks for your question. In my experience, when my Beignets go flat or become soggy, I try to either increase the heat of my oil or change my oil altogether. Also, if you haven't done this already, I like to coat with the sugar mixture immediately upon pulling them out of the frying liquid. Let me know if this works and I hope you continue to enjoy! Cheers. Chef Kirk

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