Pears were delicious, and I’m guessing apples would be wonderful, too – you can find the original recipe here, but I’ve adapted it to avoid having too much batter left. If there’s some, fry in small portions, by spoonfuls, and dust in cinnamon sugar as well:
Pear fritters
- 1 cup (200g) caster sugar
- ½ teaspoon ground cinnamon
- 1 cup + 1 tablespoon (150g) self-rising flour
- 1 egg
- 2/3 cup (160ml) milk
- ½ teaspoon vanilla extract
- 1 tablespoon caster sugar, extra
- vegetable oil, for deep frying
- 2 Williams' pears, thinly sliced, seeds removed
- all-purpose flour, for dusting
Combine the sugar and cinnamon in a bowl. Set aside.
Place the flour, egg, milk, vanilla and extra sugar in a bowl and whisk until smooth. Heat the oil in a large, deep saucepan over medium heat until hot. Dust the pear slices with plain flour and dip in the batter – you might want to use the back of a spoon to make sure the batter sticks to the pear slices. Deep-fry, in batches, for 2–3 minutes or until golden and crisp on both sides. Remove from the oil and place over some paper towels to remove excess oil.
Toss the hot pear fritters in the cinnamon sugar to coat and serve.
Makes about 20
Makes about 20
