Pear fritters with fennel sugar

Pear fritters with fennel sugar
  • Serves icon Serves 6
  • Time icon Takes 15 minutes to make, 20 minutes to cook

Pears and fennel work beautifully in this simple dessert recipe.

Nutrition: per serving

Calories
348kcals
Fat
19.1g (8g saturated)
Protein
4g
Carbohydrates
40.4g (29.3g sugars)
Fibre
3.6g
Salt
0.3g
Calories
348kcals
Fat
19.1g (8g saturated)
Protein
4g
Carbohydrates
40.4g (29.3g sugars)
Fibre
3.6g
Salt
0.3g

Ingredients

  • 2 tsp fennel seeds
  • 100g caster sugar
  • 4 large, ripe but firm pears (see Debbie’s tip)

For the batter

  • 100g plain flour
  • 2 tsp caster sugar
  • 5 tbsp melted semi-salted butter
  • 150ml whole milk
  • Vegetable oil for deep-frying
  • 2 free-range egg whites

Method

  1. For the batter, sift the flour and sugar into a bowl. Make a well in the centre, then add the melted butter and milk. Gradually beat until smooth. Set aside for 30 minutes.
  2. Meanwhile, grind the fennel seeds in a pestle and mortar until quite fine. Stir in the sugar, then tip into a small baking tray.
  3. Heat the deep-frying oil to 180°C or until a bit of bread dropped in browns in 30 seconds. Have a large tray lined with plenty of kitchen paper to hand. Peel the pears, slice each into 6 wedges, then cut away the core.
  4. Whisk the egg whites to soft peaks, then fold into the batter. Dip the pear wedges, 3 or 4 at a time, into the batter. Lift each out in turn and lower into the hot oil with tongs, holding each one briefly suspended in the oil before you let go (this will seal the outside and prevent it from sticking to the base of the pan or frying basket). Deep-fry for 4 minutes, flipping them over halfway through, until crisp and golden brown. Drain briefly on the kitchen paper, toss in the tray of fennel-seed sugar while still hot, then serve straightaway.

delicious. tips

  1. The pears for this dish must be ripe but still firm, with a good balance of acidity and sweetness – taste them before cooking. Serve the fritters straightaway while hot and crispy. They go well with a scoop of ice cream, dollop of crème fraîche or glug of extra-thick double cream.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Pear recipes

Pear charlotte with blackberry coulis

Michel Roux Jr’s pear charlotte recipe is made with homemade sponge ladyfingers surrounding a creamy...

Save recipe icon Save recipe icon Save recipe

Easy muffin recipes

Pear, apple and cider muffins

These pear and apple muffins are packed with fruit to give them an autumnal flavour,...

Save recipe icon Save recipe icon Save recipe

Recipes that will make you excited for autumn

Sticky toffee poached pear cake

Sometime upside down is the right way up. This recipe combines two of the greatest...

Save recipe icon Save recipe icon Save recipe

Pear recipes

Pear and blackberry cobbler

This pear and blackberry cobbler recipe is an American-style dessert, halfway between a crumble and...

Subscribe to our magazine

Subscribe to delicious. magazine this month and redeem our HALF PRICE offer!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine