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F
RUIT
FRITTERS
MAKES ABOUT 2 DOZEN
7 cups peanut oil
2 Ibs. fresh, peeled or pared cut-up fruit;
good choices include apples, bananas,
peaches, plums or nectarines
FRITTER BAITER:
l-1/2 cups all-purpose flour, divided
2 Tbsp. sugar
1 tsp. baking powder
l/4
tsp.
Salt
2 eggs, separated
l/2
cup whole milk
1 Tbsp. melted butter or margarine
1 tsp. grated lemon zest
1. In a medium bowl, stir together 1 cup flour, the sugar, baking
powder and salt. In another bowl, with electric mixer at high
speed, beat egg whites until stiff peaks form. Stir milk, egg yolks,
butter and zest into flour mixture, then fold egg whites into
flour-egg mixture.
2. Pour oil into deep fryer. Set fryer temperature to
375”F/190”C.
3. Line a 15 x 10 x I-inch baking pan with a double thickness
of paper towels. Place pan near fryer.
4. Dry cut fruit thoroughly with paper towels. Place remaining
l/2 cup flour in a shallow dish. Roll fruit in flour to coat,
then dip in batter, letting any excess batter drip back into bowl.
5. With fryer lid closed, lower empty fryer basket into oil and
quickly bring back to highest position. Add a few pieces of
coated fruit to the basket; close lid and lower filled basket into oil.
Fry 2
-
3 minutes until light golden brown. Remove and place
in paper towel-lined baking pan to drain. Keep warm.
6. Return oil to temperature before repeating process with
remaining fritters.