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.