Some fruits can be fried in the form of “beignets”, which is fruit covered with batter and then fried. Apples are traditionally the most popular beignet recipe I think: “beignets aux pommes”.
I have never eaten beignets like that, where I’m from it’s always a recognizable apple before it gets battered and fried (in thick slices if it’s large or whole if small).
If I search for beignets aux pommes, the 1st, 2nd and 4th result is without compotes, just apple slices like I know them. The 3rd looks to be the compote version. Adding compote to the query finds recipes for “beignets a la compote de pommes”, so I suspect that it’s a regional thing that those are called apple beignets.
Some fruits can be fried in the form of “beignets”, which is fruit covered with batter and then fried. Apples are traditionally the most popular beignet recipe I think: “beignets aux pommes”.
The typical beignets aux pommes are made with apple compote (apples slowly cooked in a pan with a bit of water until they become liquid).
I have never eaten beignets like that, where I’m from it’s always a recognizable apple before it gets battered and fried (in thick slices if it’s large or whole if small).
If I search for beignets aux pommes, the 1st, 2nd and 4th result is without compotes, just apple slices like I know them. The 3rd looks to be the compote version. Adding compote to the query finds recipes for “beignets a la compote de pommes”, so I suspect that it’s a regional thing that those are called apple beignets.
Always seen the compote ones around Paris, what’s your region?