0.0 – 0 reviews • Apple Recipes
| Level: |
Intermediate |
| Total: |
43 min |
| Prep: |
25 min |
| Inactive: |
2 min |
| Cook: |
16 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
43 min |
| Prep: |
25 min |
| Inactive: |
2 min |
| Cook: |
16 min |
| Yield: |
4 servings |
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
Instructions
- In a small bowl combing the confectioners’ sugar and the cinnamon, set aside.
- In another mixing bowl, stir together the flour and egg yolks. Gradually stir in the beer. Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours).
- Heat 1-inch canola oil in a skillet to 375 degrees F.
- Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in.
- Dredge the fruit in flour. Dip the floured fruit in the batter and fry until crisp. Drain on paper towels, and dust with the reserved confectioners’ sugar/cinnamon mixture.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
740 |
| Total Fat |
47 g |
| Saturated Fat |
4 g |
| Carbohydrates |
71 g |
| Dietary Fiber |
7 g |
| Sugar |
28 g |
| Protein |
8 g |
| Cholesterol |
73 mg |
| Sodium |
67 mg |
| Serving Size |
1 of 4 servings |
| Calories |
740 |
| Total Fat |
47 g |
| Saturated Fat |
4 g |
| Carbohydrates |
71 g |
| Dietary Fiber |
7 g |
| Sugar |
28 g |
| Protein |
8 g |
| Cholesterol |
73 mg |
| Sodium |
67 mg |
