Best Pear Fritters Recipes

APPLE & PEAR FRITTERS

Steps:

• Make the batter (see 'Goes well with', right) 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 apple into rings and toss both in a little lemon juice to stop them going brown. Mix the cinnamon and sugar and set aside.
• 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.

PEAR FRITTERS

Steps:

• In a large bowl, combine the flour, yeast, cinnamon, salt and nutmeg. In a saucepan, heat the milk, oil and honey to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 3 minutes. Stir in pear. Cover and let rise in a warm place until doubled, about 1 hour., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. Roll in sugar while warm. Serve warm.

PEAR AND CHEDDAR FRITTERS

Steps:

• Cut 3 thin vertical slices from opposite sides of each pear; discard cores. Alternating pear and cheese slices, place 2 cheese slices between 3 pear slices for each of 8 fritters. Holding each cheese-pear sandwich firmly together, coat lightly with flour, then eggs, then breadcrumbs, coating completely and pressing crumbs to adhere.
• Pour oil into heavy large skillet to depth of 1 inch and heat to 350°F. Cook fritters in batches until golden, turning with slotted spoon, about 2 minutes per side. Drain on paper towels.

CINNAMON SPICED PEAR FRITTERS

Steps:

• 1. Combine milk, 1/4 cup oil and honey in a saucepan; heat to 120 degrees F.
• 2. Combine flours, yeast, cinnamon, salt and nutmeg in a mixing bowl. Add hot milk mixture, mix thoroughly. Dough will be stiff. Add egg substitute, beat well. Stir in pears. Cover and let rise in a warm place about 1 hour or until doubled.
• 3. Deep-fry 2 heaping tablespoonfuls at 375 degrees F in 2-inches oil until nicely browned, turn once. Drain on paper towels; shake with splenda to serve.

POACHED PEAR FRITTERS

Steps:

• Poach pears
• In large saucepan over moderately high heat, stir together 4 cups water, orange juice, sugar, lemon zest, and lemon juice. Bring to simmer, stirring until sugar dissolves, then add pears, cut sides up, in single layer. Reduce heat and simmer, uncovered, until pears are tender but not falling apart, about 15 minutes. Remove from heat and cool pears in poaching liquid. (Pears can be poached ahead and refrigerated in poaching liquid, covered, up to 24 hours. Bring to room temperature before proceeding.)
• Remove pears from poaching liquid (reserve liquid) and slice lengthwise into 1/4-inch-thick wedges.
• Strain liquid through fine-mesh sieve into small saucepan. Set over moderate heat and simmer, uncovered, until syrupy and reduced by half, about 10 minutes. Set aside.
• Make batter
• In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, whisk together beer and egg. Whisk wet ingredients into dry.
• Fry fritters
• In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 6 and returning oil to 350°F between batches, dip pear wedges into batter, transfer to hot oil, and fry until golden brown, about 2 minutes. Transfer to paper towels to drain.
• Transfer pears to platter, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.

PEAR FRITTERS

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute the pears until caramelized; set aside to cool.
• Meanwhile, in a medium bowl combine flour, baking powder, salt and pepper; form a well in the center. In a small, separate bowl beat the egg with the milk and pour into the dry ingredients; mix well.
• Gently fold pears into the batter.
• Heat deep fryer to 350 degrees F (175 degrees C). Drop batter by rounded spoonfuls into hot oil, and fry until golden brown. Drain briefly on paper towels. Serve hot.