Asian Pear Fritters
From award-winning cookbook author Jenny McCoy’s new
dessert cookbook, Desserts For Every Season, this recipe highlights the sweeter
sides of seasonal fruit.
- 3-6 Asian pears, cored and cut horizontally into 1/2-inch-thick rings
- 2 tablespoons plus 1/2 cup granulated sugar, divided
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- canola oil for frying
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 1 cup cornstarch
- 1 (12-ounce) bottle beer (preferably a lager or pilsner)
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray.
In a large bowl, gently toss the pear rings with 2 tablespoons of the sugar and the salt, until coated. Lay the slices of pear in a single layer on the prepared baking sheet and roast for 8 minutes. Flip the slices over and continue to roast until the pears are just tender, 6 to 8 more minutes. Place the pears in the refrigerator to cool to room temperature.
Line a baking sheet or large platter with paper towels. Toss the remaining 1/2 cup sugar and the cinnamon in a medium bowl and set aside. Fill a large skillet about 2 inches deep with oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-frying thermometer.
In a large bowl, whisk the flour and cornstarch together. Slowly add the beer, whisking constantly, and mix until perfectly smooth. Dip 6 pear slices in the batter, taking care to completely coat each slice, and quickly drop them into the hot oil. Fry until crisp and light golden brown, about 2 minutes on each side. Remove the slices with chopsticks or a slotted spoon and transfer to the paper towels to drain. Repeat with the remaining pear slices. While warm, toss the slices in the cinnamon-sugar and serve immediately. Discard any remaining batter.