Tuesday, April 28, 2009

Pear fritters

"Life is short, and it is up to you to make it sweet."

Sarah Louise Delaney

A spur of the moment afternoon treat.

3/4 cup caster sugar
1/2tsp cinnamon
Olive oil for frying
1 cup milk
1 1/2 cups self raising flour
2 eggs
1tsp vanilla extract
1tbs caster sugar
1 William pear thinly sliced
plain flour for dusting

Heat enough olive oil in a fry pan to deep fry fritters. Mix caster sugar and cinnamon together and set aside.
Whisk self raising flour, milk, eggs, vanilla and extra sugar until smooth.
Dust pear in plain flour and then dunk in wet mixture. Place in oil and fry for 3minutes or until golden, make sure you turn them over.
Lift pear out with a slotted spoon and toss in cinnamon sugar (I would place on a paper towel for a second to absorb extra oil so it doesn't soak up so much sugar.) Serves 4 when pears are thinly sliced - makes about 12 fritters.

ease: 5/5.
prep time:
cooking time: 3mins.
total: 11mins.

taste: 3.5/5. Too much sugar! Dropping them in the sugar straight out of the pan had them soaking the granules up like a sponge. However, once scraping off a good majority of sugar they were much nicer. I would recommend slicing the pear thickly though as it was lost in the doughy sweetness, some couldn't even taste it at all and thought they were simply eating donuts.

would I make it again: No - for me to deep fry it has to be freakin awesome and these were merely nice.

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