Method

• I allow a good day in advance to strain yoghurt
• The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together
• Place the yoghurt in a bowl and add a pinch of salt
• Stir to combine and place in the centre of a clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string
• This now needs to hang – I used a chopstick, which fitted over a deep bowl
• The next day divide the strained yoghurt into four balls (about 50g each)
• To make the batter - Put the cornflour and flour in a large bowl
• Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes
• Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat
• To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it's ready
• Dip a couple of wedges of pears into the batter and then lower carefully into the oil
• Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate
• Repeat with the remaining pears
• Serve the fritters with the yoghurt balls, a squeeze of lemon, and a drizzle of honey