These fried delicacies have a delicious treat hiding inside. I tried all types of fruit and of course everyone who tasted them had a different favorite. For me, the winner was the pineapple. Whatever you choose, you can
- 2 cups flour -
- 2 tsp baking powder -
- ½ tsp salt -
- 3 Tbsp sugar -
- 1½ Tbsp canola oil -
- 2 cups milk -
- 2 eggs -
- ½ cup sugar -
- 2 tsp ground cinnamon -
- ½ to 1 tsp ground nutmeg -
- Canola oil for frying -
- 2 Granny Smith or Cortland apples -
- 2 Bosc pears -
- Pineapple, cut into bite-size chunks -
- Banana, cut into bite-size pieces -
- Confectioners’ sugar for sprinkling, optional -
- Ground cinnamon for sprinkling, optional -
- Chocolate Sauce
- 1 cup non-dairy dessert topping, defrosted -
- 7 oz pure milk chocolate -
1. In a large bowl, combine all the dry ingredients for the batter. Add oil, milk, and eggs and mix well until there are no lumps. In another bowl, mix sugar with cinnamon and nutmeg.
2. Prepare oil for deep-frying by filling a pot with 4 to 5 inches of oil. (You may want to use a small or medium-sized pot, working in smaller batches, so as not to use as much oil.) Preheat oil to 375°F. Core, peel, and slice apples into rings about ¼-inch thick. Repeat with pears, cutting away the core with a sharp knife.
3. Dip each slice of fruit into the sugar and spice mixture, coating fully (I don’t recommend dipping the pineapple, but you can try it and see how you like it!), then dip into the batter, submerging the fruit all the way and making sure all sides are covered. (I found that holding the fruit by the hole in the center was a good way to do it.)
4. Drop battered fruit into preheated oil; it should rise to the top as it begins frying. Turn fruit over when the bottom is brown, and let brown on other side as well — less than 3 minutes total. Remove with a slotted spoon and place on a paper towel to drain. Dust with confectioners’ sugar and cinnamon if desired, and serve with Chocolate Sauce.
5. For the Chocolate Sauce: in the top of a double boiler (or a metal bowl placed on top of a pot of boiling water), heat the dessert whip and chocolate together, stirring occasionally until melted and combined. Remove from heat and serve either warm or at room temperature.
NOTE: As with most fried foods, fritters are best served fresh.