Apple and onion fritters

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 0
Servings 6
Time 20 minutes




5‑10 minutes
BATTER: Sift flour and salt into a large bowl, stir in herbs. Make a well in the centre and add egg yolks, oil and half the pear juice. Using a wire whisk gradually stir the dry ingredients into the liquid. When the flour is completely incorporated, whisk in remaining juice to form a smooth batter. Cover and allow to stand for 30 minutes. FILLING: Peel, core and finely chop the pears then stir into batter. Add chopped onion and season to taste with salt, freshly ground black pepper and dried chillies. Whisk the egg whites until stiff, then fold into the batter gently. Heat the oil. When it's sizzling, drop a few tablespoons of the batter mixture into the pan forming them into neat, even rounds with a slotted spoon. Deep-fry the fritters until they are puffed and golden brown. Drain on kitchen paper. Serve immediately, garnished with cos lettuce and lemon quarters.

Read more on: shallow-fry  |  fruit

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