A good alternative to apple fritters perfect as a snack or to serve at the end of the meal.
Makes about 20 fritters, Preparation 10 mins, Cooking about 20 mins
- 2-3 pears
- 200 g white or durum wheat flour, sifted
- Lemon juice, 1
- Whole milk 200 ml
- 2 eggs
- Sifted instant dry yeast – fast acting yeast, 8 g
- A pinch of salt
- Peanut oil, to taste
- Icing sugar, to taste
- Cinnamon powder, to taste
Peel and core the pears with a core-remover, then sliced 5-6 mm with a knife or with a mandoline or just cut them into wedges or into chunks. Scatter on slices the lemon juice so they don’t blacken.
Beat the 2 whole eggs, add the milk and a pinch of salt, add the sifted flour and sifted instant dry yeast, mix all together until you get a smooth and lump-free mix. Dip the pear slices into the batter, covering them evenly. Set aside.
Heat the peanut oil in a deep pan, fry a max of 2 pear slices at a time so as not to lower the temperature of the oil.
Flip over the fritters and cook on the other side until they are golden-brown. As 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.