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


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.



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