This recipe is slightly based on one I found in Fine Cooking Magazine. The “fine cooking” part is their perfect flavoring — pears, combined with lemon zest, fresh ginger, and cinnamon. Otherwise, they resemble “county fair” cuisine. You know, where everything delicious is deep fried.
Yes, I realize we are using lots of bowls.
But this recipe demands them.
Are you still with me?
I only ask because you’ve been awfully quiet.
Unless you possess a knack for guessing oil-temperature, be sure to clip a candy thermometer to the side of your pot or skillet. The right temperature will result in perfectly-fried fritters.
Gently drop tablespoon-size clumps of batter into the hot oil (about 5 clumps at a time) — and let them cook until they brown on the top — about 90 seconds. Then flip them over and brown the other side.
If you are a naughty adult (or a very nice child), you will absolutely love these fritters. The flavors of pear, lemon, and ginger must be tasted to be believed.
True confession: I ate 7 more fritters while writing out this recipe.
Merry Christmas, everyone!
Here’s a printer-friendly version of the above recipe:
Pear Fritters with Lemon & Ginger
Adapted, slightly, from a recipe in Fine Cooking Magazine
Ingredients for about 20 fritters
2 ripe but firm Bartlett pears, peeled, cored, and diced
1 Tablespoon freshly-grated ginger
The grated zest of one lemon
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons plus 1/8 teaspoon ground cinnamon
3 egg whites from large, free-range eggs
1 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 – 2 1/2 cups flavorless vegetable oil (for frying)
Pour the diced pears, the ginger and lemon into a small bowl. Stir in 1 tablespoon of sugar and 1/8 teaspoon of cinnamon, then let the pears macerate for 15 minutes.
In a medium bowl, beat the egg whites to soft peaks. In another medium bowl, whisk together the milk, 1/2 cup of the sugar, and the vanilla until frothy. Whisk in the flour until just combined — the batter should be slightly lumpy. Using a rubber spatula, fold in the egg whites, followed by the pear mixture and all of its liquid. And in another bowl (or, you can use a paper or plastic bag), mix the remaining 1 cup of sugar with the 2 teaspoons of cinnamon.
In a cast-iron skillet or a heavy-base pot, heat the oil to 350°F. Carefully drop spoonfuls of batter (I used a tablespoon) into the hot oil. You can cook 4 or 5 at a time. When brown on top, flip the fritters, and brown the other side. Drain on a layer of paper towels.
Roll (or shake) the fritters in the cinnamon-sugar, and serve at once.
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