1. Peel and core the apples and cut into 1/2 inch cubes. Place in bowl with the raisins, Calvados and sugar, and marinate for 3 hours. 2. For the batter, beat the egg yolk and beer in a large bowl. Blend in the flour and oil and add a pinch of salt. Stir until smooth. The batter will be very thick at this stage. Cover and leave in a warm place for 1 hour. 3. Pour the oil into a large saucepan to a depth of 4 inches and heat to 325 degrees or until a cube of bread dropped into the oil browns in 20 seconds. 4. Add 1 1/2 tbsp of the Calvados marinade to the batter and stir until smooth. 5. Whisk the egg white until stiff and gently fold into the batter. 6. Drain the apples and raisins, then toss with the flour to coat, then lightly fold them through the batter. 7. Carefully lower heaped tablespoons of batter into the oil in batches and fry for 1-2 minutes, until the beignets are golden on both sides. 8. Remove with a slotted spoon and drain on paper towels. Keep them warm. 9. Dust with icing sugar and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
