The original recipe asks for rice flour but that would result in yet another opened bag of special flour (I hardly use) in my cupboard. So I tried this one: soak a handful of rice in little water and blend it. Same result and much easier!
Beignet Recipe with Fresh Apples
I chose risotto rice for the batter for this apple beignet recipe time because it is somewhat stickier than your average basmati rice. It keeps the dough thick and very light as well. It’s a healthy substitute for the classic egg, cream or beer batter.
Also check out my nacho batter prawns!
- 2 medium Granny Smith apples
- 4,5 oz risotto rice (125 g)
- ½ cup water (120 ml)
- 2 tbsp plain flour
- 2 tbsp caster sugar
- 1 tbsp sesame seeds
- ⅓ cup frying oil (80 ml)
- icing sugar
- Soak the rice in the water for 1 hour.
- Then process water and rice into a slightly runny batter that coats the back of a spoon easily. Add the plain flour, brown sugar and a pinch of salt.
Pulse again. Then add more water if the batter is too thick. If the batter is too watery, add extra flour and pulse again until you get the right consistency. In the end stir in the sesame seeds (don't process the seeds).
- Peel the apples. Then cut both horizontally into 3 thick slices. Remove the core and seeds. Heat the oil in a large pan. Dredge the apple slices in the rice batter.
- Add the apple to the hot frying oil.
- Brown on one side for 2 minutes until nicely golden. Flip it over and brown the other side.
- Let the apple beignets drain quickly on kitchen paper. Then transfer them onto plates. Sprinkle with the powder sugar and serve hot.