California Raisin and Granny Smith Apple Beignets
Southern-style fried puffs filled with apples and raisins.
- Serving Size: 1 beignet
- 1 cup water
- 1/2 cup butter
- 1 1/4 cups all-purpose flour
- 4 eggs
- 2 Granny Smith apples, peeled and diced
- 1/3 cup orange juice
- 2 tablespoons brown sugar
- 1 cup California raisins
- 1 quart oil; for frying
In a heavy-bottomed saucepan, bring water and butter to a boil. Reduce heat to low and slowly stir in flour with a wooden spoon. Cook for 3 minutes, stirring constantly. Turn mixture into a mixing bowl and add eggs, one at a time mixing thoroughly after each addition. Let batter rest in refrigerator for at least 25 minutes.
Meanwhile, combine apples, juice and sugar in a saucepan and cook over medium heat until all liquid is evaporated. Stir in raisins and set aside to chill. Fold chilled raisin mixture into beignet batter with a rubber spatula. Do not over mix.
Heat oil to 325°F. Using a greased tablespoon, gently drop balls of batter into hot oil. Cook a few at a time until golden brown and floating. Drain and reserve on a plate lined with paper towel. Keep warm. Sprinkle with powdered sugar and serve with vanilla sauce.
Note: Nutrition facts do not include oil for frying.
Nutrition Facts Per Serving
Calories 150 (42% from fat); Total Fat 7g (sat 4g, mono 2g, poly 0g, trans 0g ); Cholesterol 70mg; Protein 3g; Carbohydrate 19g; (Dietary Fiber 1g; Sugars 11g; ); Iron 1mg; Sodium 75mg; Calcium 17mg; Potassium 130mg
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