Fuyu Persimmon Fritters (Kaki-Apple Fritters)

Fuyu Persimmon Fritters make a delightful alternative to classic apple fritters. Fuyu persimmons – known as kaki-mela (or “kaki apples”) have a sweet flesh that can be eaten like an apple. When deep-fried in a light, airy batter, they turn beautifully golden and crisp on the outside while staying soft and fruity inside.

Perfect as a comforting autumn snack, breakfast treat or quick dessert.

Makes about 20 fritters, Preparation 20 mins, Cooking 15 mins

3 Fuyu persimmons, peeled and cored
Juice of 1 lemon
1 tbsp caster sugar
150 g plain flour (00 or all-purpose flour), sifted
200 ml whole milk
2 eggs
8 g baking powder (approx. 1 heaped teaspoon), sifted
Fine salt, a pinch
Peanut oil for a deep-frying, to taste

Method

In a large bowl, beat the eggs lightly, then whisk in the milk. Gradually add the sifted flour and baking powder, whisking until the mixture is smooth and lump-free. Set aside to rest for a few minutes.

Slice the peeled and cored persimmons into 5 mm thick rounds. Place them in a bowl with lemon juice and sugar, tossing gently to coat.

Pour enough peanut oil into a deep saucepan for frying. Heat over medium-high heat until it starts to bubble (around 170–180°C).

Dip a few slices of persimmon into the batter, then gently lower them into the hot oil. Fry in small batches so as not to cool the oil. Turn the fritters a couple of times until evenly golden on both sides.

Remove the fritters with a slotted spoon and place them on a plate lined with kitchen paper to absorb any excess oil.

While still warm, dust with caster sugar, icing sugar, or a sprinkle of cinnamon. Serve immediately.