|Beer||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated (At Room Temperature)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Sugar||2 Tablespoon (Adjust Quantity As Per Taste)|
Beat egg yolks, 2 tablespoons sugar, olive oil and brandy or rum in a large bowl.
Add beer and beat until blended.
Gradually sift in flour, beating until batter is smooth and has the consistency of thick sour cream.
Cover bowl and let batter stand at room temperature 2 to 3 hours.
Beat egg whites, salt and 1 teaspoon sugar in a medium bowl until stiff.
Fold beaten whites into batter.
Wash and hull strawberries; dry with paper towels.
Core and peel apples and pears.
Cut apples, pears and bananas into 1/2-inch pieces.
Pour oil 2 inches deep in a large saucepan or deep-fryer.
Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately.
Dip pieces of fruit into batter.
Using a slotted spoon, lower fruit a few pieces at a time into hot oil.
When fruit is golden all over, remove from oil with slotted spoon.
Drain on paper towels.
Arrange drained fruit on a platter and sprinkle with sugar.