Crisp, golden apple fritters delicately coated in batter and fried until puffed and light, beignets de pommes were once a beloved street treat and a staple of French family kitchens from Lent to Sunday feasts.
FR / EN
Beignets de pommes / Apple Fritters
Regional Style
French Domestic Cooking / Street Pastry Tradition
Servings
Makes 12–16 fritters
Ingredients
- 2–3 firm apples (Reinettes, Golden, or Boskoop)
- Juice of half a lemon
- 1 tablespoon sugar (for maceration)
- Oil or lard, for frying
- For the batter:
- 125 g flour
- 1 whole egg
- 1 egg white, stiffly beaten
- 150 ml milk (or white wine, for variation)
- 1 teaspoon oil or melted butter
- 1 small pinch of salt
- For finishing:
- Powdered sugar
- Optional: a few drops of rum or Calvados in the batter
One tablespoon is approximately 15 milliliters (ml), and a teaspoon is approximately 5 milliliters (ml).
Preparation Method
Prepare the Apples
Peel and core the apples. Slice them into 1 cm thick rings or rounds. Sprinkle with lemon juice and a spoonful of sugar. Let them rest for 15–20 minutes to soften slightly.
Make the Batter
In a mixing bowl, combine the flour, salt, egg yolk, and milk (or wine). Stir until smooth. Add a teaspoon of oil or melted butter. Let the batter rest for 20–30 minutes. Just before frying, fold in the stiffly beaten egg white.
Fry the Beignets
Heat oil in a deep saucepan or frying pan to 170–180°C (medium-high, not smoking). Dip each apple slice into the batter, coating it well, and lower it gently into the hot oil. Fry in batches for 2–3 minutes per side, or until puffed and golden.
Drain and Finish
Remove fritters with a slotted spoon and drain on paper. Dust generously with powdered sugar. Serve hot.
Serving Suggestions & Garnishes
Serve warm, freshly sugared. For special occasions, drizzle with honey, rum syrup, or accompany with a spoon of thick cream. In some regions, they were flambéed with Calvados for festive service.
Tips, Tricks, or Variations
Use slightly tart, firm apples for the best texture. A white wine batter produces a lighter finish, while milk creates a more tender crust. A splash of rum or eau-de-vie can be added to the batter for an adult flavor.
Historical & Cultural Context
Beignets de pommes have been part of French culinary life since at least the 17th century, appearing in early Parisian pastry manuals and regional cookbooks. By the 19th century, they had become a staple of both Lenten abstinence periods (when meat was avoided but fried foods were permitted) and Sunday family lunches.
These fritters straddled the worlds of street food—sold by vendors near markets and fairs—and domestic cooking, where they appeared as a dessert made from affordable fruit and pantry staples.
L’Art du Bien Manger preserves the recipe in its early 20th-century form, with batter typically made with either milk (in bourgeois households) or white wine (in provincial ones). The recipe also reflects the growing French appreciation for simple dishes with refined preparation, a cornerstone of cuisine ménagère.
