Ingredients
- Serves 2-4
- 2 cups canola oil (for frying)
- 1 ½ cup flour
- ¼ cup white or raw cane sugar
- ¾ tsp salt
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ cup soda water
- ¼ cup buttermilk (milk with 1 tsp added lemon juice and leave at room temperature)
- 1 cup icing sugar
- 1 cup apple and pears peeled, cored and sliced width-wise into flat circles
- 1 Tbsp lemon juice
- Lemon, sugar and pinch cinnamon to serve (or vanilla ice cream)
CRISPY PEAR AND APPLE RINGS
Method
- Toss raw fruit rings in lemon juice until coated
- Combine 1 cup of flour, sugar, salt, baking powder, and cinnamon in a mixing bowl
- Stir in the soda water and buttermilk until just combined
- In a second bowl, mix the powdered sugar and remaining 1/2 cup of flour together
- Toss fruit slices in powdered sugar mixture, then dip them one-by-one in the batter, submerging them all the way
- Add 2 cups of canola oil to a deep heavy based large pot and heat on medium high or until it reaches 170C
- If you have a small personal fryer, that may work the best
- Once oil is hot enough, which is when dough floats to the top, carefully add the battered fruit slices
- The oil will be very hot
- Cook until brown, about 1-2 minutes, then flip
- Cook another 1-2 minutes until both sides are browned
- Transfer to paper towels to absorb excess oil
- Serve with squeeze of lemon juice and dusting of sugar and cinnamon
Comments
This batter is perfect for coating the fruit, it puffs and crisps in just the right places and it makes the fruit moist to eat.
Thanks to WILLOWBROOK ORCHARD for providing the apples and pears used in the cooking demonstration.
If you would like to download a printable version of this recipe, please click here
