POACHED PEAR FRITTERS
Provided by Andrew Friedman
Categories Dessert Hanukkah Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 16
Steps:
- Poach pears
- In large saucepan over moderately high heat, stir together 4 cups water, orange juice, sugar, lemon zest, and lemon juice. Bring to simmer, stirring until sugar dissolves, then add pears, cut sides up, in single layer. Reduce heat and simmer, uncovered, until pears are tender but not falling apart, about 15 minutes. Remove from heat and cool pears in poaching liquid. (Pears can be poached ahead and refrigerated in poaching liquid, covered, up to 24 hours. Bring to room temperature before proceeding.)
- Remove pears from poaching liquid (reserve liquid) and slice lengthwise into 1/4-inch-thick wedges.
- Strain liquid through fine-mesh sieve into small saucepan. Set over moderate heat and simmer, uncovered, until syrupy and reduced by half, about 10 minutes. Set aside.
- Make batter
- In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, whisk together beer and egg. Whisk wet ingredients into dry.
- Fry fritters
- In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, dip pear wedges into batter, transfer to hot oil, and fry until golden brown, about 2 minutes. Transfer to paper towels to drain.
- Transfer pears to platter, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.
PEAR AND CHEDDAR FRITTERS
Steps:
- Cut 3 thin vertical slices from opposite sides of each pear; discard cores. Alternating pear and cheese slices, place 2 cheese slices between 3 pear slices for each of 8 fritters. Holding each cheese-pear sandwich firmly together, coat lightly with flour, then eggs, then breadcrumbs, coating completely and pressing crumbs to adhere.
- Pour oil into heavy large skillet to depth of 1 inch and heat to 350°F. Cook fritters in batches until golden, turning with slotted spoon, about 2 minutes per side. Drain on paper towels.
OLD FASHIONED PEAR FRITTERS (WOK)
I know, I know, we shouldn't be eating fried foods. But once in a while you just want some plain old-fashioned good eats! If you don't have a wok, just use a frying pan or deep fryer. From Southern Living, Feb. 1986.
Provided by JenSmith
Categories Dessert
Time 30m
Yield 2 dozen (approx)
Number Of Ingredients 10
Steps:
- Combine 2 TB powdered sugar and lemon juice in a small bowl.
- Slice pears 3/8 inch thick. Dip each slice in lemon juice mixture.
- Combine flour, baking powder and salt in a small mixing bowl.
- Combine beaten egg and milk; add to flour mixture, mixing well.
- Fill wok with oil half the depth of wok; heat to 360°F
- Dip pear slices in batter. Fry 1-2 minutes per side or until golden. Drain on paper towels.
- Dust with powdered sugar and serve hot.
Nutrition Facts : Calories 593, Fat 6.6, SaturatedFat 2.8, Cholesterol 117.1, Sodium 552.7, Carbohydrate 125.5, Fiber 14.7, Sugar 49.3, Protein 13.9
APPLE & PEAR FRITTERS
Whisked egg whites in the batter give a light, golden coating to the fruit - delicious with vanilla ice cream
Provided by Barney Desmazery
Categories Brunch, Dessert, Dinner
Time 40m
Number Of Ingredients 8
Steps:
- Make the batter (see 'Goes well with', right) but first separate 2 of the eggs and set aside the 2 egg whites. When the batter is mixed, whisk the egg whites in a clean bowl until they just start to hold their shape, then fold into the batter. Peel, core and cut the pears into wedges. Peel, core and cut the apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
- Heat the oil in a deep fryer to 180C or in a wok until a drop of batter sizzles and turns golden within 20 secs. In batches, dip the fruit in the batter, then carefully fry in the oil until golden and crisp. Use a slotted spoon to drain onto kitchen paper, then toss in the sugar. Serve with vanilla ice cream.
Nutrition Facts : Calories 707 calories, Fat 47 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.24 milligram of sodium
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