Cornmeal Beignets With Roasted Apples

Ingredients

• ½ teaspoon cinnamon
• 2 tablespoons unsalted butter, softened
• 2 Granny Smith apples, peeled and cored

For the beignet batter:

• ¼ cup milk
• 6 tablespoons unsalted butter
• ½ cup maple syrup
• ½ teaspoon salt
• 1 ½ to 1 ⅔ cups masa harina (corn flour)
• 5 eggs
• 3 cups corn oil
• Maple sugar or additional syrup

• Nutritional Information

  • Nutritional analysis per serving (30 servings)

    131 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 39 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 30 beignets

Preparation

1. Preheat oven to 350 degrees. Knead the cinnamon into the butter and rub the mixture all over the apples. In a cake pan, bake the apples 45 minutes and remove. When cool enough to handle, chop enough of them to make 1 cup.
2. Meanwhile, make the batter. Combine 1/2 cup water with the milk, butter, syrup and salt in a saucepan. Bring to a boil and cook over medium heat until the butter melts. Stir in the corn flour and continue to stir until the dough forms a ball, 1 to 2 minutes.
3. Remove the dough to a mixing bowl and mix in the eggs, one at a time. Beat until the dough is shiny, about 10 minutes.
4. Heat the oil in a skillet or fryer to 375 degrees. Drop the beignets in, 1 heaping tablespoon at a time, and fry until golden, turning once, 2 to 3 minutes. Top with maple sugar or drizzle with additional syrup.

1 hour