We made these delicious Persimmon Fritters as an alternative to apple fritters. We made this by using Fuyu Persimmons, a variety of the more common persimmons, just with a thicker texture, in fact you can bite right into them like an apple as to slice them with a knife. That’s why they are also called kaki-apples (cachi-mela), at least in Italy.
Makes about 20-22 fritters, Preparation 10 mins, Cooking 15 mins
- Fuyu Persimmon (about 3)
- Lemon juice 1
- Caster sugar, a tablespoon
- Italian Flour 00 / Plain Flour / All Purpose Flour 150 g, sifted
- Whole milk 200 ml
- 2 eggs
- Baking powder 8 g (approx. 1 heaped teaspoon), sifted
- Fine salt, a pinch
- Peanut oil for a deep-frying, to taste
Start with the batter: beat the 2 whole eggs in a bowl, add the milk, the sifted flour and sifted baking powder, mix everything with a fork until smooth and homogeneous and lump-free. Set aside.
Peel, core and slice about 5 mm thick Fuyu persimmons, place them in the bowl with lemon juice and sugar.
Heat the peanut oil in a saucepan, as soon as it starts to bubble, plunge in a couple of Fuyu Persimmon slices at a time so as not to lower the temperature of the oil.
Turn a couple of time the persimmon fritters during cooking for even browning, as soon as they are ready, place them on a plate lined with a double layer of paper towels to remove excess oil.
Sprinkle with caster sugar, icing sugar or cinnamon.