Beignets aux Pommes (Easy French Apple Fritters)

Quick Summary: French apple fritters, or beignets aux pommes, are apple slices dipped in a light beer batter and deep-fried until golden and crisp. The beer acts as the leavening agent, so no yeast is needed, and the batter has no added sugar. Fry at 355°F (180°C), then dust with powdered sugar and serve hot.

What are beignets aux pommes?

Beignets aux pommes is the French name for apple fritters. "Beignet" means fritter and "pomme" means apple, so the two words together describe rings of apple dipped in batter and fried. Unlike a doughnut-style fritter, the French version keeps the apple slice whole inside a thin, crisp coating, letting the fruit stay soft and juicy in the center.

In France, they are a popular autumn and winter dessert and a favorite after-school treat. According to chef Simon, Mardi Gras is "not a Mardi Gras without a granny or mother working in the kitchen to prepare the recipe the whole family enjoys."

Because they are quick and use pantry staples, apple beignets became a dish nearly every French mother and grandmother knows by heart.

French chef Hélène Darroze's paternal grandmother made apple fritters from 6 to 8 pounds, or 3 to 4 kg, of apples at once. Mrs. Darroze, a chef with three Michelin stars, inherited her family recipe, but she has never reached her grandma's level with apple fritters.

The fritter batter uses beer as a leavening agent instead of yeast. But don't worry, these apple fritters are kid-friendly: the alcohol evaporates as you fry beignets aux pommes.

And if you don't know what to do with the rest of the bottled beer, check out the French Chocolate Crepes recipe.

Do you worry about wasting egg yolks? Try the Palet Breton recipe to use the remaining egg yolks.

French apple fritters vs American

Both share the same name, but French and American apple fritters are built differently.

The French version, beignets aux pommes, uses whole apple rings that are dipped in a light batter and deep-fried, so each fritter has a clear slice of fruit at its heart.

The American version chops the apples and stirs them straight into a thicker batter, then fries them into craggy clusters and usually finishes with a sweet glaze.

Both styles taste best straight from the oil, while the coating is still hot and crisp.

Why you'll love this recipe

1. Authentic French treat: this is a classic beignets aux pommes recipe, perfect if you love French home cooking.
2. No added sugar: the batter is made without sugar, so you control the sweetness with a light dusting of powdered sugar at the end.
3. Light on calories: one fritter has only about 27 calories and 3.4 grams of net carbs.
4. Beer for lift: a splash of beer replaces yeast as the leavening agent and gives the fritters their airy crunch and distinct taste.
5. Easy to adapt: the simple batter works with other fruit too, such as banana, pineapple, or mango slices.
6. Great for gatherings: make the batter ahead, then slice and fry the apples on the spot, even outdoors on a portable stove.
7. Fun with kids: they fry quickly and disappear fast, since everyone wants to grab one hot from the pan.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Apples: Golden apples are a good choice for French apple fritters since they hold their shape while cooking. However, feel free to use Gala, Fuji, or Honeycrisp apples.

• Frying oil: Use peanut, rapeseed, canola, or vegetable oil to make apple beignets. Please read on what oil to use for frying.

• Flour: The recipe calls for all-purpose flour.

• Salt: Add a bit of salt to enhance the fritters' flavor.

• Beer: The French use dark French beer or stout, but any of your favorite beers will work for this recipe.

• Milk: Use whole or low-fat milk.

• Egg whites: Use chilled whole large eggs and an egg separator to separate the whites from egg yolks. Then bring egg whites to room temperature.

• Icing sugar: to serve apple fritters, use homemade icing sugar or store-bought powdered sugar. Mix it with ground cinnamon if desired.

Equipment

To make beignets aux pommes at home, gather these basic kitchen tools before you start:

• electric mixer
• mixing bowls
• flour sifter
• rubber spatula
• plastic wrap
• apple corer
• cooking thermometer
• dutch oven or heavy pot
• metal spider or slotted spoon
• tongs
• wire rack

How to make beignets aux pommes

Step 1. To make the batter, whisk egg whites with an electric mixer until soft peaks (photo 1).

Step 2. In a separate bowl, place sifted flour and salt. Add beer and milk and gently mix until smooth (photo 2).

Step 3. Add the egg whites and mix with a rubber spatula to combine (photo 3).

Step 4. Cover the bowl with plastic film and let stand at room temperature for 2 hours.

Step 5. When the batter is ready, prepare the filling. Peel and core apples with an apple cutter. Cut slices about ⅓ inch/8 mm thick (photo 4).

Step 6. Heat the cooking oil to 355°F (180°C) (check the temperature with a cooking thermometer).

Step 7. Using tongs or a fork, dip the apple slices in the batter to coat, remove them, drain slightly, and carefully plunge into the hot oil in a single layer (photo 5).

Step 8. Cook for 2 minutes, then turn and cook for 1 minute or until golden and crisp. 

Step 9. Use a metal spider to transfer fritters to a paper-towel-lined plate or a wire rack (photo 6).

Step 10. Place on a heated serving plate, sprinkle with icing (powdered) sugar, and serve immediately. Be careful as the fritters will be very hot.

Expert tips

1. Replace Golden apples with Gala, Fuji, or Honeycrisp apples.
2. Slice apples into ⅓ inch/8 mm rounds if you prefer this way of making apple fritters.
3. To measure the beer, pour it into a measuring cup and let the foam settle to ensure you have the correct amount.
4. Use peanut, vegetable, or canola oil to fry apple fritters.
5. To make sure the cooking oil is at 355°F (180°C), use a cooking thermometer. This temperature helps keep the coating crispy without absorbing oil and becoming greasy. When checking the oil temperature, keep the tip of the thermometer about midway through the oil.
6. Deep-fry apple fritters in batches. Fry 4 or 6 slices at a time so the fritters don't stick together.
7. Try to fry as quickly as possible since apple beignets are best served hot.
8. Sprinkle the ready fritters with a mix of icing (powdered) sugar and ground cinnamon, or serve with vanilla ice cream if desired.
9. Replace apples with mangoes or bananas and enjoy a new twist on the recipe!
10. Fry safely: never leave hot oil unattended, keep children away from the stove, wear long sleeves, and lower the fritters in gently to avoid splatters.
11. Test first: fry one or two fritters before the rest to check your timing and the oil temperature.
12. Use a Dutch oven or heavy pot, since it holds the oil's temperature well between batches.
13. Lift the fritters out with a metal spider rather than a plastic skimmer, taking a couple at a time so they do not slip back into the oil.

Recipe variations

There are a few ways to give these apple fritters a different twist:

• Cinnamon sugar: toss the hot fritters in a mix of powdered sugar and ground cinnamon for a warm, spiced finish.
• With brandy: add a tablespoon of Calvados, apple brandy, or kirsch to the batter for a classic French flavor.
• No-beer version: swap the beer for sparkling water or milk if you prefer to skip the alcohol entirely.
• Other fruit: replace the apples with pineapple rings, banana, or mango slices using the same batter.
• Gluten-free: use a gluten-free all-purpose flour blend in place of the wheat flour.

Storing & freezing

Beignets aux pommes are best eaten straight away, while they are still hot and crisp. They lose their crispness quickly, so they do not store well.

If you have leftovers, keep them in an airtight container in the refrigerator for up to a day and reheat in a hot oven at 355°F (180°C) for a few minutes to bring back some crunch.

Freezing is not recommended, as the batter turns soggy once thawed. Instead, prepare the batter ahead and fry the fritters fresh when you are ready to serve.

Recipe FAQ

What does beignets aux pommes mean?
Beignets aux pommes is French for apple fritters. "Pomme" means apple and "beignet" means fritter, so the phrase describes apple slices fried in batter.

What is the difference between French and American apple fritters?
French apple fritters are made by dipping whole apple slices in batter and frying them, while American apple fritters mix chopped apples into the batter and are often glazed.

Can you make apple fritters without beer?
Yes. Beer acts as the leavening agent, but you can replace it with sparkling water or milk if you prefer to skip the alcohol. The fritters will be slightly less airy.

Which apples are best for French apple fritters?
Firm, slightly tart apples hold their shape best. Golden, Gala, Fuji, or Honeycrisp all work well for frying.

How do you get apple fritters crispy?
Crispness depends on the frying time and oil temperature. Fry at 355°F (180°C) until deep golden; the longer they fry, the crispier and darker they become.

Can you make apple fritters in advance?
They are best eaten hot and lose their crispness quickly, so making them ahead is not recommended. Instead, prepare the batter in advance and fry the fritters just before serving.

How many calories are in one apple fritter?
One fritter has about 27 calories and 3.4 grams of net carbs.

Love apple recipes? Try these next!

• Tarte Tatin aux Pommes (Apple Tarte Tatin)
• French Caramel Apple Tart
• Ottolenghi Apple and Olive Oil Cake with Maple Icing
• Apple Mousse Cake Pomme d'Eve

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://www.leparisien.fr. It was originally published on April 06, 2018. The recipe has been revised to include improved content and photos.