Fruit in Beer Batter

Name: Fruit in Beer Batter
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

12 ingredients

9 steps

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

1

In a small bowl combing the confectioners' sugar and the cinnamon, set aside.
2

In another mixing bowl, stir together the flour and egg yolks.
3

Gradually stir in the beer.
4

Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours).
5

Heat 1-inch canola oil in a skillet to 375 degrees F.
6

Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.
7

Dredge the fruit in flour.
8

Dip the floured fruit in the batter and fry until crisp.
9

Drain on paper towels, and dust with the reserved confectioners' sugar/cinnamon mixture.