Fruit in Beer Batter

Total Time:
43 min
Prep:
25 min
Inactive:
2 min
Cook:
16 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups all-purpose flour, plus more, for dredging
  • 2 egg yolks, beaten
  • 3/4 cup flat pale ale
  • 2 egg whites
  • Pinch cream of tartar
  • Pinch salt
  • 1 tablespoon sugar
  • 2 Granny Smith apples, peeled, cored and cut into 1/4-inch rings
  • 2 Bartlett or D'Anjou pears, peeled, cored and each cut in 8 wedges
  • Canola oil, for frying
Directions
  • In a small bowl combing the confectioners' sugar and the cinnamon, set aside.

  • In another mixing bowl, stir together the flour and egg yolks. Gradually stir in the beer. Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours).

  • Heat 1-inch canola oil in a skillet to 375 degrees F.

  • Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.

  • Dredge the fruit in flour. Dip the floured fruit in the batter and fry until crisp. Drain on paper towels, and dust with the reserved confectioners' sugar/cinnamon mixture.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Beer-Battered Asparagus

    Recipe courtesy of Giada De Laurentiis