1 quantity of batter ingredients (see 'Goes well with', below)
1 English apple
1 tsp lemon juice
1 tsp cinnamon
100g golden caster sugar
oil, for deep-frying
vanilla ice cream, to serve
Make the batter (see 'Goes well with', right) but first separate 2 of the
eggs and set aside the 2 egg whites. When
the batter is mixed, whisk the egg whites in
a clean bowl until they just start to hold their
shape, then fold into the batter. Peel, core
and cut the pears into wedges. Peel, core and
cut the apple into rings and toss both in a
little lemon juice to stop them going brown.
Mix the cinnamon and sugar and set aside.
Heat the oil in a deep fryer to 180C or in
a wok until a drop of batter sizzles and turns
golden within 20 secs. In batches, dip the
fruit in the batter, then carefully fry in the oil
until golden and crisp. Use a slotted spoon
to drain onto kitchen paper, then toss in the
sugar. Serve with vanilla ice cream.