PLUM AND CUSTARD FRITTERS

PLUM AND CUSTARD FRITTERS image

Categories Egg

Number Of Ingredients 17

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For deep-frying
vegetable oil
180 gm plain flour
2 tsp caster sugar
2 eggs, separated
180 ml beer, at room temperature (lager or wheat beer ideally)
60 gmunsalted butter, melted
4 medium plums, halved and stones removed
To serve
icing sugar
Vanilla custard
600 ml milk
1 vanilla bean, split lengthways
140 gmc aster sugar
120 gm plain flour
60 gm butter, diced
90 gm egg yolk (about 5 yolks)

Steps:

For vanilla custard, bring milk, vanilla bean and 40gm of sugar to the boil in a saucepan over medium-high heat. Place flour, butter and remaining sugar in a bowl and, using fingertips, rub mixture together until it resembles coarse breadcrumbs. Whisk in milk mixture until smooth, return to pan and continue stirring mixture over low-medium heat until thick and flour cooks out (5-6 minutes). Remove from heat, discard vanilla bean, then whisk in yolks, cover directly with plastic wrap and refrigerate until cold. Heat vegetable oil in a large deep saucepan or deep-fryer to 170C. In a large bowl combine flour and sugar, make a well in centre, add yolks and beer and whisk to combine, then stir in butter. In a separate bowl whisk eggwhites to soft peaks and gently fold into batter. Mould custard around each plum half, dip into batter and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot dusted with icing sugar.