Sweet Apple Beignets
Adapted from Chef José de Meirelles

For a French interpretation of the Chanukah tradition of eating foods fried in oil, such as potato latkes and doughnuts, try making this sweet beignet recipe.

Yield: 10-12 beignets

• 2 apples peeled, cored and cut into a fine julienne
• 3 eggs, beaten
• 6 ounces beer
• 3 cups sifted flour
• 2 teaspoons baking powder
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract
• Corn or other neutral oil for deep-frying
• Powdered sugar and honey

Combine eggs, sugar, beer, vanilla, baking powder and seasonings. Gently incorporate the flour into the egg mixture until smooth. Let batter rest for about 2 hours at room temperature. Add apples just before frying.

Heat oil to 360°F. With a large tablespoon, drop batter into the oil, a spoonful at a time. When beignets come to the surface, turn once with a slotted spoon and remove from the oil when they reach a nice golden brown color. Drain on paper towels, dust with powdered sugar and drizzle with honey. Serve immediately.

Wine suggestion
Alsatian Gewürztraminer