Beignets aux Pommes

Apples, battered, deep-fried, and dusted with cinnamon sugar, were a staple of my childhood. We usually had them with a bean soup or split pea soup, and they would be perfect here with the beer soup—the sweet with savory married beautifully. You could also serve them as a dessert or a sweet with coffee, dusting them with cinnamon sugar or powdered sugar, or pairing them with a compote or marmalade. These alone made us look forward to the fall days when the