Cherry Fritters - Easy and delicious fresh fruity French donuts!
Delicious and easy French cherry fritters! Juicy and tasty, these are a great way to use up all those luscious summer cherries. Just 9 simple ingredients and less than an hour later, you'll be eating these decadent glazed fritters.
This fritter batter is rich, soft and tender and it stays fresh longer than most recipes.
This and more fresh recipes at sabrinacurrie.com West Coast Kitchen Garden
Apple Fritters Recipe
Fall means all the comforting apple and pumpkin treats including homemade Apple Fritters! A simple yeasted dough that is folded together with sweet cinnamon apples, then deep fried and glazed. They are sweet perfection. The neighborhood donut shop ain't got nothing on these.
Full recipe here:
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Panisse - Southern France's Chickpea Fritter
I recently found myself in Nice and wanted to make something that was as beautiful as the French Riviera and as lightly crunchy as stepping on the stones of the Promenade des Anglais.
So pour a glass of wine, preferably French, and fry up a plate of panisse. Enjoy...
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00:00 - Intro
00:57 - Batter Up!
03:37 - Fry Time
05:50 - A Plate of Panisse
WATCH NEXT:
○ My Dinner with André:
○ Strawberry Dream:
○ Easy Picnic Recipes:
○ Tiramisu:
○ Kouign-Amann:
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And be sure to check out Editor Brian's movie Youtube channel, The Sarris Wheel, where he's gabbing about Alfred Hitchcock and Wes Anderson:
Beignets aux Pommes - French Apple Fritters
Beignets aux Pommes, or French apple fritters in English is a seasonal treat I have enjoyed my entire life. It's a dessert my mother used to make for me every Fall when the apple harvest started. Apple beignet will quickly become one of your favorites, as it has been mine.
Be sure to watch to the end for a special surprise for all my viewers!
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chapters
00:00
00:38 Step 1: Prep Your Apples
3:21 Step 2: Make the Beignet Batter
6:00 Step 3 - Salted Caramel Sauce
9:06 Step 4 - Cooking the Beignets (Miam Miam)
11:53 Step 5 - Plating the Beignets
13:32 Secret Recipe
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Essential Kitchen Tools:
Essential Kitchen Spices:
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Francois
French Apple Fritters with Salted Caramel and Vanilla Ice Cream
Ingredients
2 apples peeled, cored then cut into 1/2 inch thick slices
1 cup Calvados, or Apple Jack
1/2 cup sugar
1 recipe beignet batter, see below
2 quarts vegetable oil to fry in
confectioner's sugar
1 recipe salted caramel sauce, see below
1- pint vanilla ice cream
Instructions
1. In a large bowl, toss the apples, Calvados, and sugar together until well coated. Cover and let the apples marinate in the refrigerator for at least 2 hours or, better yet, overnight.
2. In a large, heavy saucepan, Dutch oven, or deep fryer, heat
the oil to 350°F. Drain the apples and reserve their marinade. Dip the apples in the batter, coating them fully. Fry them in batches until golden brown, about 5 minutes, flipping the slices a few times to make sure they brown evenly. Using a slotted spoon or spider strainer, transfer them to paper towels to drain.
3. Divide the slices between 4 plates. Dust them with the confectioners’ sugar and top them with a scoop of vanilla ice cream and salted caramel sauce. Serve immediately.
Beignet Batter
An all-purpose batter to dip most anything in and fry.
Ingredients
1.5 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon sugar
2 egg yolks
1/4 cup vegetable oil
1 cup sparkling cider.
2 egg whites
Instructions
1. About half an hour before you make the beignets, in a large bowl, combine the flour, salt, and sugar. In a medium bowl, whisk together the egg yolks, cider, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Wash out the other bowl and dry well. Add the egg whites to the clean bowl and, with an electric mixer on medium-high speed, beat to medium peaks. Fold the whites into the batter until no streaks of white remain. Let it rest for 30 minutes at room temperature.
Salted Caramel Sauce
A Quick Dessert Sauce
Ingredients
1/2 cup sugar
1/4 cup water
1/4 cup heavy cream
sea salt
1 tbsp butter
Instructions
Caramelize sugar and water in a heavy gauged pot over medium heat. As you start heating the pan notice the small size of the bubbles. The longer the sugar cooks, the more the moisture cooks off the bubbles get considerably larger. Pour in heavy cream when the caramel turns a medium brown amber color. Finish the sauce with two pinches of really good sea salt and a tablespoon of butter.