Recipe courtesy of Wayne Harley Brachman
Fruit in Beer Batter
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 740
- Total Fat
- 47
- Saturated Fat
- 4
- Carbohydrates
- 71
- Dietary Fiber
- 7
- Sugar
- 28
- Protein
- 8
- Cholesterol
- 73
- Sodium
- 67
- Total: 43 min
- Prep: 25 min
- Inactive: 2 min
- Cook: 16 min
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.