Pear Fritters

A nice end to a meal as well as a treat, these pear fritters are an alternative to apple ones.

Makes about 20 fritters, Preparation 10 mins, Cooking about 20 mins

2-3 pears
200 g white or durum wheat flour, sifted
Sifted instant dry yeast – fast acting yeast, 8 g
Whole milk 200 ml
2 eggs at room temperature
Lemon juice, 1
A pinch of salt
Icing sugar, to taste
Cinnamon powder, to taste
Peanut oil for deep-frying, to taste

Method

Peel and core the pears, slice them into 5-6 mm slices with a knife or mandoline. Sprinkle lemon juice over the slices to prevent them from turning black.

In a bowl, beat 2 whole eggs, then add the milk and a pinch of salt and mix, add the sifted flour and sifted instant dry yeast, mix again until the mixture is smooth and lump-free. Dip the pear slices into the batter, covering them evenly. Set aside.

Heat the peanut oil in a deep frying pan, fry a maximum of 2 pear slices at a time in order not to lower the oil temperature.

Flip the pancakes over and cook them on the other side until golden brown. When they are ready, place them on a tray lined with paper towels to remove excess oil.

Sprinkle them with icing sugar or cinnamon and eat them hot.