Serves 4.
Ingredients
For the batter:
140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
50g butter, melted
sunflower oil, for cooking
3 pears
1 tsp lemon juice
1 tsp cinnamon
100g golden caster sugar
oil, for deep-frying
vanilla ice cream or fresh cream, to serve
Method
1. Make the batter 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 pear into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
2. 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.
