Fruit Fritters
A deep-fried dessert made by coating fruit in batter. Apples, bananas, pineapple, and other fruits can be used.
Ingredients
Fruit (apples, bananas, pineapple, apricots, or plums etc.)
to taste
Sugar (optional, for marinating)
to taste
Rum or cherry brandy (optional, for marinating)
to taste
Batter (refer to the separate recipe)
1
Cinnamon sugar (for garnish)
to taste
Instructions
1
Prepare the batter
Prepare the batter (refer to the separate recipe)
2
Prepare the fruit
Process the fruit: peel, core, and slice apples into 1/4 inch (6 mm) thick rings; peel bananas, cut them in half lengthwise, then slice each half into 4 pieces crosswise; use fresh or canned pineapple slices; pit apricots and plums and cut them in half. To enhance flavor, you can toss the fruit with a generous amount of sugar and rum or cherry brandy, then marinate for 1–2 hours
3
Coat with batter
Drain the marinated fruit pieces, then dip them into the batter to coat completely. Only coat enough fruit for one frying batch at a time
4
Fry
Place the battered fruit in hot oil (375°F/190°C) and fry until golden brown on all sides
5
Drain excess oil
Remove the fried fritters from the oil and drain thoroughly
6
Serve
Serve warm, sprinkled with cinnamon sugar. May be served with English custard (page 215) or fruit compote (page 225)
