Fruit Fritters
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:04pm

Ingredients




A section of fruit, such as a granny smith apple, a banana,<
2 tablespoons caster sugar
teaspoon ¼  ground cinnamon
100 grams self-rising flour
small a  pinch of salt
chilled lager, to mix
1 medium egg white
vegetable oil for frying
powdered sugar, to serve

Preparation

1 Peel, core and stone the fruit, as appropriate, and cut into even-sized pieces. Put the sugar in a bowl, mix in the cinnamon, add the fruit pieces and toss together. 2 Put the flour in a bowl with the salt, and mix just enough lager to make a very thick batter. Beat vigorously with a wire whisk or wooden spoon. Beat the egg white until stiff and fold it into the batter. Put a wok on the burner, fill it about a quarter full with oil and heat for 2-3 minutes until the oil is hot. 3 Drop a few of the fruit pieces into the batter, make sure they're thoroughly coated, then, using a large spoon, drop them into the hot oil a few at a time. As soon as you can see the underside of the fritter is brown (about 30 seconds), flip it over and cook the other side. 4 Remove the fritters with a slotted spoon and put them on a plate lined with a kitchen towel. Repeat with the remaining fruit and eat immediately, sifting over a little powdered sugar as you serve them.

About


From "An Appetite for Ale" by Fiona and Will Beckett. Fruit fritters are delicious served warm with vanilla ice cream.