Fluffy Fruit Fritters
|Flour||3⁄4 Cup (12 tbs)|
|Corn oil||1 Tablespoon|
|Tepid water||2⁄3 Cup (10.67 tbs)|
|Bananas/12 apple rings / 12 pineapple rings||4 , quartered|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Sugar||1 Tablespoon (For Dusting)|
Fruit fritters can be made with the basic crepe batter using 2/3 cup milk to 3/4 cup flour but this continental recipe gives a lighter, crisper result.
Sift the flour and salt into a bowl and make a well in the center.
Add the oil to the water and pour this liquid gradually into the well, stirring in the flour from the sides by degrees.
When all the flour is incorporated add just sufficient liquid to make the batter coat the back of the wooden spoon.
Beat well with a rotary beater to ensure that the batter is free from lumps and well aerated.
Allow to stand for 20 minutes or more for the flour to swell.
When ready to cook the fritters beat the egg whites until stiff but not brittle and fold into the batter.
Heat the fat to 375°F (You can test it by dropping in a teaspoon-ful of batter, which will rise quickly and crisp if fat is the right temperature.)
Using cooking tongs, dip pieces of fruit, one at a time, into batter, coat completely and draw over the rim of the bowl to allow surplus batter to run back.
Lower carefully into hot fat.
Do not try to fry too many fritters at once.
Watch the temperature of the fat between batches; if too low fritters will be greasy, if too hot they will burn.
When a fritter is golden underneath, turn and fry other side.
Remove from fat and drain on paper towels.
Sprinkle with sugar and serve with lemon wedges.