Surprise Fritters

Beignets en Surprise

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Nice, Small Ripe Apples
  • A Few Apricots, Well Minced
  • A Glassful of Brandy
  • The Zest of a Lemon
  • The White of an Egg
  • ¼ Teaspoonful of Ground Cinnamon
  • ½ Teaspoonful of Ground Allspice
  • Powdered White Sugar


Take nice, small, ripe Apples, and peel them. Cut off about an inch at the top end, and then scoop out the interior, leaving the Apple frame whole. Take out all the seeds and core from these cuttings, and mince them very fine. Then put them into a dish, and put also the Apple frames, and cover them with Brandy. Sprinkle well with the grated zest of a lemon and ground cinnamon and allspice, and add to the minced portion of the Apples a few apricots, well minced. After an hour, take the frames out of the marinade. Then drain the Apple Stuffing of the Brandy, and add to it the white of an egg, well beaten to a stiff froth. Mix this well, and then fill the interiors of the Apple frames with it. Cover with the pieces of Apple that were taken from the tops, and which must be immersed in the marinade, like the frames, covering this opening well. Take the Fritter batter, and immerse each piece gently, just enough for the batter to cover, and place in a frying pan of boiling lard, and fry to a golden brown. Place on a dish, sprinkle well with powdered white sugar, and serve hot. Or the Apples may be simply placed in the oven, sprinkled with sugar, a little water added, and baked till a beautiful golden brown. This is an excellent old-fashioned Creole recipe.