Light, fluffy, & crisp Apple Beignets (apple fritters) dusted in powdered sugar and eaten warm.
These Apple Beignets are the french version of apple fritters. They have a crisp light exterior with an airy and fluffy interior. Serve warm with a dusting of powdered sugar for a fall treat perfection!
When I was doing research for fall recipes, I came across these french apple beignets and I couldn’t resist making my own version of them. They are easier to make then traditional apple fritters and are so unbelievably light and fluffy!
I recommend serving them warm and fresh and finishing with a generous dusting of powdered sugar.
How to make Apple Beignets:
- Combine milk, water, butter, and sugar in a pot over medium heat. Bring to a boil, then remove from heat.
- Mix in vanilla and cinnamon, then gradually mix in flour with a wooden spoon or rubber spatula. Stir until the dough becomes smooth, comes together in a ball, and starts to pull away from the sides of the pan.
- Add eggs one at a time stirring after each one until fully incorporated. The batter will become nice and glossy after all the eggs have been incorporated. Fold in chopped apples.
- Preheat 4 inches of vegetable oil in a deep pot over medium-high heat to 350°F. Carefully drop your apple batter by heaping tablespoons into the hot oil. Fry for ~2 minutes on each side until golden brown all over. You may need to adjust the temperature of the stove to achieve ~350-360°F as the batter will drop the oil temp.
- Using a slotted spoon, transfer cooked beignets to a wire cooling rack on top of a baking sheet (to prevent a mess of oil on your counter!). While still warm, dust liberally with powdered sugar.
Why you’ll love these Apple Beignets:
- Light and fluffy
- Crisp and airy
- Perfectly sweetened
- Simple and easy to make
- Perfect fall treat
- Oh so delicious!
Frequently asked questions:
Can I make this recipe vegan?
I have not tested a vegan version of this recipe. I would be hesitant to substitute with any egg replacers as this recipe relies heavily on eggs. I did find a vegan beignet recipe which you could mix in apples to.
What apples do you recommend?
I used granny smith which has a tart and sweet flavor that compliments the sweet brown sugar. For a sweeter apple, I recommend honey crisp or pink lady.
If you’re looking for more fall dessert recipes, you’ll also love these Maple Brown Butter Chocolate Chunk Cookies, these Apple Cider Toaster Strudels, and this Cinnamon Swirl Chocolate Chip Coffee Cake.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Light, fluffy, & crisp Apple Beignets (apple fritters) dusted in powdered sugar and eaten warm.
- ½ cup whole milk (or sub higher fat non-dairy milk, such as oat milk for DF version)
- ½ cup water
- ½ cup salted butter, cubed (or sub vegan butter for DF version)
- 1 tbsp brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup (144g) all-purpose flour
- 4 large eggs, room temp
- 1 ½ cups Granny Smith apples, peeled and diced into ⅛" cubes
- Vegetable oil, for deep frying
- Powdered sugar, for dusting
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Combine milk, water, butter, and sugar in a pot over medium heat. Bring to a boil, then remove from heat.
-
Mix in vanilla and cinnamon, then gradually mix in flour with a wooden spoon or rubber spatula. Stir until the dough becomes smooth, comes together in a ball, and starts to pull away from the sides of the pan.Â
-
Add eggs one at a time stirring after each one until fully incorporated. The batter will become nice and glossy after all the eggs have been incorporated. Fold in chopped apples.
-
Preheat 4 inches of vegetable oil in a deep pot over medium-high heat to 350°F. Carefully drop your apple batter by heaping tablespoons into the hot oil. Fry for ~2 minutes on each side until golden brown all over. You may need to adjust the temperature of the stove to achieve ~350-360°F as the batter will drop the oil temp.
-
Using a slotted spoon, transfer cooked beignets to a wire cooling rack on top of a baking sheet (to prevent a mess of oil on your counter!). While still warm, dust liberally with powdered sugar.
The beignets came out crunchy on the outside with a soft interior. My husband and I ate half of the creations in 1 sitting!
Author
Awh yay! 🙂 thank you