Fruit Fritters Recipe
Fruit Fritters Recipe with Apples, Bananas, Oranges or Pineapple and Batter
INGREDIENTS
Fritter Batter:
4 oz (100g) Plain Flour
1 tablespoon Olive Oil
1/4 pint (150ml) Warm Water
2 Egg Whites
Fruit:
Apples
Bananas
Oranges or Pineapple
METHOD
Fruit Batter:
Mix the flour smoothly with the oil and water to a coating consistency. Just before using the egg whites whisk stiffly and fold them lightly through the batter.
Fruit:
Apples: peel, core and cut into rings 1/2 inch (15mm) thick.
Bananas: peel, cut in half and split each half lengthways.
Oranges: peel thickly to remove the pith and slice across into rings.
Pineapple: use well drained slices of canned pineapple.
To make the Fritters:
Coat the fruit with the fritter batter, drain of the surplus. Drop into hot deep fat (350F, 180C) and fry until golden brown - about 5 minutes, turn the fritters once during cooking. Drain well and serve sprinkled with sugar.
NB: Check the heat of the fat by cooking a teaspoon of batter - this should rise to the surface and begin to cook and colour.
Based on the Fruit Fritters Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).