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Recipe

Pear Fritters with Lemon and Ginger

Scott Phillips

Yield: Yields about 40 fritters

Pear, lemon, and ginger are a match made in heaven. These crisp-yet-tender fritters would make an excellent dessert at Hanukkah.

Ingredients

  • 2 small firm-ripe pears (preferably Bartlett), peeled, cored, and finely diced
  • 1 Tbs. finely grated fresh ginger
  • 1/2 tsp. finely grated lemon zest
  • 1-1/2 cups plus 1 Tbs. granulated sugar
  • 2 tsp. plus 1/8 tsp. ground cinnamon
  • 3 large egg whites
  • 1 cup whole milk
  • 1 tsp. pure vanilla extract
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 to 2-1/2 cups canola oil

Nutritional Information

      Nutritional Sample Size per fritter
      Calories (kcal) : 80
      Fat Calories (kcal): 25
      Fat (g): 3
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 5
      Carbohydrates (g): 13
      Fiber (g): 0
      Protein (g): 1

Preparation

  • In a small bowl, combine the pears, ginger, lemon zest, 1 Tbs. of the sugar, and 1/8 tsp. of the cinnamon. Macerate at room temperature for 15 minutes.

    In a medium bowl, whisk the egg whites to soft peaks. In another medium bowl, whisk the milk, 1/2 cup of the sugar, and the vanilla until the sugar dissolves and the mixture is slightly frothy. Whisk in the flour just until combined—it shouldn’t be completely smooth. With a rubber spatula, fold in the egg whites, and then fold in the pear mixture. In a small bowl, mix the remaining 1 cup sugar and 2 tsp. cinnamon.

    Pour 1/2 inch of oil into a 10-inch cast-iron skillet with a candy thermometer clipped to the side. Heat over medium-high heat to 350°F. Using 2 tablespoons or a small ice cream scoop, carefully drop a ball of batter into the hot oil. Add 4 or 5 more to the oil, but don’t crowd the pan. Fry until golden-brown, about 2 minutes. Using a slotted spoon, turn the fritters over and continue frying until golden-brown and cooked through, about 2 minutes more. Transfer to a paper-towel-lined plate and drain briefly. Toss in the cinnamon sugar to coat and transfer to a platter. Continue cooking the rest of the fritters in the same manner. Serve hot.

Reviews

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Reviews

  • Stardust4300 | 09/30/2016

    Loved the recipe. I used brown sugar cubes instead of ginger. Other than that I followed the instructions. The texture was beautifully moist and delicious.

  • Stardust4300 | 09/30/2016

    Loved the recipe. I used brown sugar cubes instead of ginger. Other than that I followed the instructions. The texture was beautifully moist and delicious.

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